Given how cheap SMB/KMB are in bulk ($10 a kg), any reason not to just measure an accurate, say, 1.0g (which doesn't need insanely precise scales), then dilute in x water and use a syringe to put y mL of solution in, and discard the rest?
I couldn't find much info for a recipe so I just through it together and instead of calling it a clone I called it a nod to.Sorry nothing to do with the lose of flavour, but I notice there is no Ekuanot hops in your Crankshaft.
I have made this beer many times and have found the flavour profile to be spot on.
Have you tried your recipe side by side?
Would you say 300mg (0.3g) is to much, I based that on the so called recommendation of 9mg to a litre this being 33 litresYeah it's fine to add it before hand. 1/2 tab is probably overkill for a 5 gal batch. I add 0.15g the reaction with chlorine and chloramine is almost instantaneous so there is no issue adding it before mashing.
I personally add my kmeta and salts and lactic acid when the water is cold. Bear in mind acidulated malt is hit and miss in terms of strength and that lactic acid is more repeatable but that's just my opinion. Acidulated malt is really just normal malt eith lactic acid on it so they are very similar.
Also, if you do go with lactic acid always add it when the water is cold as adding it when water is hot will reduce it's effect.