My beers are coming out watery. They taste diluted. I wonder if this is the result of extract brewing. I’m thinking about going all grain just to fix the problem.
James
I did extract for a while and never suffered from watery beer. In fact, championship beer can be made with extract. If you can describe your process, maybe you can get some pointers.
What style beer are you making and how careful are your water measurements? What are your gravity readings? Usually it is a function of water measurement errors, if using an extract kit, since the kit contains pre-measured quantities of your ingredients. The other factor could be yeast selection, if using a highly attenuative yeast resulting in a low final gravity…we will need a bit more information to help you, but don’t be discouraged - there is usually a logical solution.
Welcome to the forum!
Extract beers can be bland. Supplementing with a healthy steep of a pound of fresh crushed grains can help a lot.
Could also be a yeast thing. Perhaps you would have better luck with Windsor or London ESB yeast or other lower attenuation yeasts. I got great body and flavor from my last batch with Lallemand London ESB, I think it’s become one of my favorites.
Late boil hops and dry hops also can help with mouthfeel to some degree.
Could also be due to carbonation that is much too low or much too high. A good balance in carbonation is important.
Lots of things to think about.