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I'm thinking about trying a BIAB and I have a couple of Questions... 1. My water profile is very plain so i make additions based on Palmer's spreadsheet to match the Residual Alkalidity of what i'm brewing, so if I BIAB do i just use 34 liters for my mash volume in the spreadsheet and...

I'm brewing a partial mash Irish Red (14.4 SRM) and according to Palmers Nomograph i'm shooting for a target RA of 87.2. I've up'd my levels of Ca and Mg for all my brew water for better results but my question is do I only need to treat the mash for HCo3 and Na Levels? I also may be totally...

I have been thinking about doing a partial mash and then storing the wort for brewday in a cube in my fridge. If I store my partial mash runnings in a cube, how long should it last before i start running into problems? I ran across the no chill method on this board and it seems like the same...