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Thanks for all the advice guys. I've decided to create my recipe based on 70% efficiency to start and i'll go from there. My LHBS crushes my grain so i'm not sure what their settings are for the mill. Maybe it's time to invest in one now that i'm branching out. I'm looking forward to possibly...

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...

If i mashed then sparged into the cube and then put it directly in the freezer would this work? Would this be the same as making wort starters and freezing them?

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...