Sugar vs more malt

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I’m curious, if you’ve stopped sparging altogether do you have a massive mash tun or are you just collecting half the wort?
G'day Monkhouse, I brew with a Braumeister so stopping fly sparging was no big deal I just correct the final volume up to what I want at the start of the boil with boiled RO. There are a number of people I listen to carefully both here and on facebook stopping using sugar and not sparging idea was from them. I'm also starting to make lower ABV beers +/-4.5%. Everyone seems to use an app or a computer program to make beer, I use a pencil and my taste buds (I do use Brun Water) - Cheers scomet
 
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