Originally Posted by asco
Also i have tried to taste it and it seams a bit thin...and the color is not as the first FOTO ind here... What could be wrong? I did make it as single infusion???
The last two words I think is the reason why. Personally, I think the relatively simple grist needs the decoction to intensify flavors and bring a little complexity to the malt profile. I don't think that a single infusion is going to be able to duplicate the effects of boiling the grain. Also, a low mash temp can promote a thin beer as you probably already know. What temp was your infusion? I did a step mash and noticed the same thin characteristics you're describing. I think some extended lagering is possibly helpful as well.
As far as bottling concerns. If you are worried about not enough yeast to bottle condition/carbonate, you could always add more yeast, and let it stay in the secondary until you have some.