I've noticed that ever since I've started All Grain brewing, my beers are kinda flat or thin tasting. None of them have had that nice malty flavor and mouthfeel.
What could I be doing wrong. I was wondering if I made the jump to All Grain too soon.
I usually make 3 Gallon batches. I'm using a round Rubbermaid Cooler as my Mash Tun. I will admit... my gravity measuring skills could use some work. I bought a refractometer to check the gravity before fermentation. After that I use a hydrometer.
Am I not extracting enough sugars during the mash process?? I was thinking about going back and brewing a few extract brews to perfect the process of measuring gravity a little more precise.
What could I be doing wrong. I was wondering if I made the jump to All Grain too soon.
I usually make 3 Gallon batches. I'm using a round Rubbermaid Cooler as my Mash Tun. I will admit... my gravity measuring skills could use some work. I bought a refractometer to check the gravity before fermentation. After that I use a hydrometer.
Am I not extracting enough sugars during the mash process?? I was thinking about going back and brewing a few extract brews to perfect the process of measuring gravity a little more precise.