I was hoping you would say no. Since this was first time I've been off, and just so happened to be the first time I did a full volume mash.
Perhaps it was something else then. I guess you find you need a lot more acidity when using full volume? This is what bru'n water was telling me as well, except I way overshot it.
Anyways, sorry to de-rail your thread. I've asked over in brew science but will need to ask again cause I got no response. Need to figure out why I was so off.
No worries mate. Not a derail at all. Very relevant as I specified the full volume in my original post. Just be sure to adjust your mash and sparge volumes acordingly in Bru'n Water.
Some folks claim acid additions in the form of lactic or phosphoric acid will result in greater accuracy than using acidulated malt. I have not found that to be the case but that is very weak anecdotal evidence. I use a little acid malt in just about every brew save for something very dark and roasty.