Fermentation temp'

[yuval]

Could a fermentation in the mid-high 70's cause a beer lose it's body and make it too thin? The first beer i made fermented in those temperatures and i want too know how it affected it so i wont make the same mistakes.
the next one i'm thinking about mid-high 60's.

 

[passedpawn]

No. It means you didn't have much non-fermentables in there. Do you brew with extract or all-grain?

 

[yuval]

Extract, DME, the malt bill wasn't too high, 2.5 kg+0.25 kg date honey and 0.5 kg of oatmeal concentrate. boiled it for about 50-55 minutes around 68-70 F, fermented for 7 days and 5 days for the second time.

 

[Diver165]

Fermenting in the mid 60's to 70F is a good idea. But that's not your problem. It seems to me like you made a boo boo in either not though fermentable sugars or you topped your wort off with too much water. Retrace your recipe from the start. Was this a extract or all grain kit? What was your OG and FG?

 

[yuval]

All dme, like i wrote before, no grains.
It could be that the malt bill simply was too low/too much water? about 22 liters in my case or maybe it fermented for too long?

 

[BrookdaleBrew]

What was your OG and what is your FG? Also, are you tasting green, flat beer? Carbonation and conditioning contributes heavily to mouthfeel.

 

[yuval]

I did'nt measure, so i don't know.
flat? no, it has a head and a nice carbonation, it's just very thin bodied, I wanted to know what are the parameters that influence that in dme beers because there was no mashing involved, of course the next time i will measure. i will also use a bit of specialty grains.
I was told that both low grain/malt bill and fermentation which is too warm could do that, i wanted to know if there is another possibility.

 

[Yooper]

It looks like you used quite a bit of honey? Honey ferments out completely, unlike malt extract, which leaves some body and fermentables behind. Honey and sugar both create "thin" dry beers.