I'm in the process of liquidating my three tiered system with the idea of transitioning to a eBIAB (from Colorado Brewing Systems!) and am trying to wrap my head around the BIAB process. I understand using the total needed water during the mash...however. Is there anything different that needs to be done for especially low gravity beers. On my old system, I would end up cutting off the runnings (when it gets below 1.008) to keep from extracting tannins. Is there an equivalent procedure that needs to be done with low gravity BIAB batches? For some reason, I would worry about mashing a low gravity wort in a large amount of water.