Well, the reason I'm worried about the body is threefold. My last 5 batches have been thin. Secondly, the tasting at bottling time, while pretty good, was watery. Lastly, as I mentioned earlier, no one (I knew) told me about the issue with sparging an all-grain; that is, that my tiny little masher (coleman mini-cooler from a kit some time ago), while fine for extract beers, was overwhelmed with the quantity of mash. I KNOW I did not get a good sparge at all - left a ton of sugars, but I made the decision to move on.
As a friend said, "call it lite, live and learn, have a home brew". My learning entailed doing a bunch of research and I think I now have a good solution for me. I am going to use Papazian's suggestion for a lauter tun (page 276, Zapap) and jack up the amount of water I sparge with from 3 to 3.5 gallons and work like heck until I'm sure the sugars are seeped out.
I'm still learning and will be forever at this. That's what makes it fun, right? ... Right? ... Right? lol
Don (aka Oscar)