Ive made a few lousy all grain batches lately. Really thin and watery, and I couldnt figure out why. My last batch I went back to extract and it was fairly decent. I tried to figure out why those AG batches sucked so much so I started reviewing my process, nothing had really changed. Then I remembered I had bought a digital thermometer. I attempted to calibrate it using an oldschool thermometer. Looks like its reading about 6 degrees high. So Im guessing I was mashing at 145ish. Crap. Back to the old thermometer and hopefully better beer.