jonboris wrote:In my experience, you really need to watch your mash ph when doing the full volume water. Bru 'n water is the bidness. I've had to add upwards of 4-5 tsp of phosphoric acid to some brews.
That is what I am always worried about as I use a no sparge full water volume system. However, all the BIAB'ers out there swear by this method and after 10 batches myself, no issues to date with conversion. Made some really nice Belgians.
