My 1st attempt fermented out tasting a little thin and watery; I decided that this could be due to not getting the same evaporation rate as the BIABacus default and being left with a few litres more at the end of boil than I'd expected. It was decent beer but not what I was expecting after my earlier Maxi-BIAB attempts which never had this problem.
I then brewed the same recipe again but lowered the evaporation rate to match what i'd seen in my first attempt. This time I hit my OG and EOB volume, happy days... Or so I thought.
This has just finished fermenting and from my initial taste from the trial jar it has the same problem.. There's no body to the beer, it's almost like you can taste the water in the beer.. If that makes any sense.
I used 2 different thermometers to check my mash temperature (66) and lost about 2 degrees over the 90 minutes.
As I said, I had mixed results with Maxi-BIAB but never had this particular problem. There are a few differences:
- I moved house so the water is different
- I'm now doing a full volume mash with no dilution
- Both batches have used S-04 yeast and have fermented at around 18 degrees, I used to ferment at closer to 20-22 degrees.
Any help, advice or recommendations would be appreciated.