Originally Posted by tradclimber123
this is my first post, I have brewed two beers so far.
I have noticed that both beers tasted thin and watery, specific gravities were just about right on both batches.
The first was a nut brown ale and the second was a honey weizen. both were from midwest supplies.
I use full boil method and bottled spring water. Would the water be affecting me mouthfeel and contributing to a water taste?
A water taste? What's that mean?
First, are you familiar with these styles of beer? Are they what you usually drink? If not, maybe your expectation is just off. For example, if you're an IPA man who wants every beer to taste like a punch in the mouth, the beers you brewed are going to be REALLY lacking in hop impact. Those styles just aren't as hoppy. Likewise, if you're a big drinker of strong beers (Maibocks or Belgians, maybe), you're not going to find a normal gravity beer like you probably made to have quite the same "kick" that you're used to.
Original Gravity and Final Gravity were both on target? If either (or both) was too low, the beer could be much more dry (fewer residual sugars) or lower in alcohol than you expected.
Perhaps you're not getting good hop utilization. If your beer seems overly sweet or insipid, that could be the case.
Or, perhaps you're drinking them too young. By most accounts, three weeks in bottles is the minimum--some beers may take longer to get past the "green" stage. If you're drinking these early, they just may not be ready yet, and will benefit from another week or two in the bottles.