Was reading a recent Brad Smith article about BIAB, and he ended with a comment that using adjuncts like flaked wheat isnt ideal for the full volume mash BIAB setup, but didnt say why. He referenced another article, which I skimmed but could find no answers. Anyone know why flaked wheat wouldnt do well in a BIAB process?
I just tried doing a Hefeweizen and it turned out pretty thin, and wondering if this is why...