My last two beers have been on the thin/watery side despite hitting the OG and FG. For reference they are Cream of Three Crops and Bee Cave Haus Pale Ale.
In my process, the thing I've honed in on is my control (or lack of) of mash temps. After I hit my target mash temp of ~152, I stir and maintain for a few minutes. Then come back in say, 10 or 15 minutes. Since I have an uninsulated kettle the temp may drop to ~148. So I fire up the burner and heat up while stirring.
Is this enough to affect general body and mouthfeel since the upper 140's make thinner beers? Since conversion could happen within the first 15 minutes or half hour could the dropping temps be enough to not lock in a style you would get at 152 degrees (versus lower).
I'm working on moving to electric, so at some point I'll be able to set my PID to 152 and keep the pump running the whole mash. Until then its manually turning on and off my propane burner.
Kevin
In my process, the thing I've honed in on is my control (or lack of) of mash temps. After I hit my target mash temp of ~152, I stir and maintain for a few minutes. Then come back in say, 10 or 15 minutes. Since I have an uninsulated kettle the temp may drop to ~148. So I fire up the burner and heat up while stirring.
Is this enough to affect general body and mouthfeel since the upper 140's make thinner beers? Since conversion could happen within the first 15 minutes or half hour could the dropping temps be enough to not lock in a style you would get at 152 degrees (versus lower).
I'm working on moving to electric, so at some point I'll be able to set my PID to 152 and keep the pump running the whole mash. Until then its manually turning on and off my propane burner.
Kevin