Sure!
Heat strike water to approx. 15F higher than desired mash temp. in boil pot, add to grains and let sit in a insulated weekend cooler for at least 1 hour. Holds temp. great! Simply transferring water using high temp. resistant tubing and gravity.
Once my mash is complete, I drain wort back in to boil pot, and add more hot water (from a smaller pot because strike water vessel and boil pot are the same) until I get my desires boil volume.
Boil for desired time, adding pellet hops in mesh bag. Irish moss and yeast nutrient added at 10 min.
Use a wort chiller to chill wort to 70F, take a gravity reading, then transfer wort into a plastic fermenting bucket, add 1 smack pack of yeast and stir to oxygenate. Leave to ferment in a dark room, about 68F, for 2 weeks.
Finally keg and force carbonate, usually letting it settle in a keg for 1 day.
The aftertaste isn't really even noticeable until after a few pints. It isn't a bad taste, just a characteristic of all of my beers. Thought it might be a lack of body as well, so added a pound of flaked barley to my latest batch. Haven't kegged it yet so not sure how it turned out.
One thought? My mash temps have been low my past few batches. Seems I am losing heat when I transfer water to my mash run. Will heat my strike water hotter next time. Could this be it? Was sitting at about 144F. Want to aim for 155 or 160F next time.
Also, using Oxyclean to clean all food particles, rinsing very well, and using StarSan to sanitize.
Any help and suggestions would be awesome.
PS: using store bought drinking water with a pH of around 5. Also, iodine tests on the wort come out with great starch conversion.