So i'm sort of a novice brewing. I've had some decent success but I keep feeling like my batches are a little watery. My guess is the logical "maybe I've added too much water" answer, but I just wanted to see if anyone else had any insight as to why this may be. I'm not terribly keen on the conversions and the science, so if that is a factor that I'm missing let me know. Thanks!
Are you taking gravity readings? It could be you are having terrible efficiency in your conversion, or are you extract brewing?
My first 2 brews were watery when I started a couple years ago. My issue was I just didn't have enough fermentable sugars and I was starting with lower gravity's than what was called for in the recipe.
Are you doing all grain brews? If so, could be that your mash temps are too low. If you're doing extract then it could be old. It's a risk you run when using extract since you don't know how fermentable the resulting wort will be. Steeping some crystal malts can help add body, or you can do a partial mash and add cara-anything or oats/wheat/etc.
