alanwelam
Well-Known Member
Lacking body in my beer... here are a few particulars to my style that might contribute, but not sure.
1. I pull the specialty grains that i've steeped out of the brewpot; try to squeeze all the water I can out of them, but sometimes it's just difficult.
2. I start to heat the water as I dissolve my DME
3. I brew the wort, and dillute up to 5 gallons, I do not just use 5 gallons of water to start with and stick with that.
Maybe these are mistakes? not sure, I haven't had anyone to help brew, own the book "How to Brew" by John J. Palmer as my brew partner.
I've never had the OG start out at whatever has been recommended. I think next time I will add water until my OG reaches the starting OG per the recipe I use. each time i've brewed a dark beer, and they just seem watered down as far as body goes. flavor is usually right where I want it, but not body.
If this topic is somewhere else, I apologize. I wasn't sure where to look, but didn't initially see a thread with this topic.
1. I pull the specialty grains that i've steeped out of the brewpot; try to squeeze all the water I can out of them, but sometimes it's just difficult.
2. I start to heat the water as I dissolve my DME
3. I brew the wort, and dillute up to 5 gallons, I do not just use 5 gallons of water to start with and stick with that.
Maybe these are mistakes? not sure, I haven't had anyone to help brew, own the book "How to Brew" by John J. Palmer as my brew partner.
I've never had the OG start out at whatever has been recommended. I think next time I will add water until my OG reaches the starting OG per the recipe I use. each time i've brewed a dark beer, and they just seem watered down as far as body goes. flavor is usually right where I want it, but not body.
If this topic is somewhere else, I apologize. I wasn't sure where to look, but didn't initially see a thread with this topic.