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Yeah that is what I’ve gathered so far. I used nearly two gallons less in the mash and moved it to sparge. Not really sure how to explain it. Considering gravity is a constant. But it certainly doesn’t seem as watery as my previous, even with missing my mash temp and only hitting 152. Though abv...

Just did a dipa. SG at 1.070. Threw in 05 not rehydrated, oxygenated. 24-36hour lag. Got down to 1.010. Lower than I’d like but mash temp was lower at 152, as I changed my process.

I believe I’ve solved my problem. Sadly it was a very easy fix that has been troubling me this whole time. The volume of mashing water. I had always used a larger amount of mash water than sparge since I started brewing. After a sour mash I did I noticed a large boost in efficiency of mash. This...

The mouthfeel I lack is a “full” feeling. My beers always tend to have a watery beginning to them, minus a sour that I recently brewed. I also enjoy the feeling of the beer melting on my tounge. Higher carbonation? Grain bill and mashing temps have done very little in my opinion to fix the...

The question on this thread does indeed address foam stability, but my question to the brewer and overall problem is with mouthfeel. He had mentioned foam stability being a problem due to suspended solids. Leading me to believe it is connected with mouthfeel. Really all I’m after is finding that...

Exactly why I am questioning Water now. I have mash temps 156-158 and that hasn’t fixed the problem. Yeast selection is something I have considered I typically use 1272 though I have used 1318 in the past. I don’t recall 1318 providing more mouthfeel, though that was some time ago. I also...

I’m fine with a hazey, even murkey if it tastes good. However I have found less and less murkey beer satisfying. As mentioned to Aj, I contacted a brewer about achieving mouthfeel. He pointed me to the water, and to not rely on protein polyphenol complex/turbidity for mouthfeel. I have yet to...

What would you consider the right spectrum of proteins? I started this thread because I contacted I very accomplished brewer from the New England region. He had essentially said that a clear beer can have the same mouthfeel as a beer that is turbid and that he finds this turbidity to be sloppy...

In the case of water, is there anyway to increase foam stability? Without having to have suspended solids(protein polyphenol complex) in solution.

It seems as though I should try getting some protein in there to see the results. I have a good amount of flaked wheat on hand. I have thought about lactose though I have yet to use it. What type of quality does it lend to a beer? The large treehouse yeast thread has evidence of treehouses...

Thanks Martin, I have found a few that say the same about flaked barley, however I did a session ale recently using strictly flaked barley for adjuncts and got a flavor that I rather enjoyed, minus the problem watery taste. I also know a popular session that I enjoy uses mainly flaked barley...

I had recently gone up to 20% oat but I felt the “creaminess” almost lended to the watery feel. Do you have experience with percentage that high? If so are you mixing with any other flaked ingredients or straight oats? Another thought I had was thickness of mash? Could this possibly do...

How high would you go on Chloride? I’ve gone close to 250ppm in the past, definitely didn’t give me what Im looking for. I continually mash 156-158 so I can’t get much higher Can you elaborate on what higher pH and wheat malt would lend. I’ve also thought about yeast selection. Typically...

So i’ve been working on my house ale for some time now, continually tweeking. I’ve come to a hurdle that I have yet to get over though. No matter my water chemistry, use of flaked ingredients, higher gravity; I am continually getting a similar result in a watery mouthfeel. I thought possibly...

Ive been kegging but now want to introduce pressure transfers to reduce oxygen exposer. My main question is how to gauge when the keg is full. I read somewhere I'll know when bubbles stop from blowoff on gas out post? Do I have to worry about beer flowing up into the gas out? Also to get...

Would love to hear some feedback on anything about my process, recipe, etc. 2 Gallon Batch Brew Date: 1-5-17 Yeast Starter: 1 Liter Date: 1-4-17 Wyeast 1272 (Manufacture Date: 11-29-16) 100 grams DME FG = 1040 (Refractometer) 15 hours old when cold crashing Decanted before pitching...

Thank you for all the input, really glad i decided to post. I will be getting some iodine to test for conversion, and next batch ill do a 95/5 grain bill with longer mash just to see the difference. Also, i originally was using a hydrometer which was using a good portion of wort because I'm...

I did read up on the flaked ingredients after the latest batch and planned on dropping a couple. Seeming as they all tend to do the same thing in terms of mouthfeel. Hop schedule: 0.25 oz Nugget AA 13.3% @ 60 min 0.25 oz Citra AA 14.4% @ 15 min 0.25 oz Amarillo AA 7% @ 5 min 0.75 oz...

Hey guys, been a reader for a while now, but this is my first post. I have been trying out a recipe with the results ending in a sweet beer too many times. I originally thought this was due to fermentation temps being too high. So I invested in equipment to control that. The beer still turned...