I had this horrible idea in my head, where i make the full transition into drinking beer exclusively... yikes. So, i'm interested in making tafelbier, biere de table, whatever you want to call it, in its traditional style of around 2% ABV, but still with the same nice body as regular beer. A newer LHBS lady told me that i could make the beer with the second runnings from another beer i brewed on the same day. Although that seems like a good idea, i was skeptical because my mash efficiency really fluctuates still. It's either that, or use a lesser amount of grain with the same amount of water i usually use. Anyone have any tips on how to keep the ABV waaaayyy down, while maintaining an awesome belgian character?