I'm thinking of brewing this for a spring crawfish boil and want to do a test batch this weekend. Two questions though.
1. I've been doing BIAB for a few years now but haven't got into water adjustment yet, prolly gonna start soon just have no clue where to start. Has everyone been following this adjustment regardless of their water? Is your ph adjustment just for your Ohio water or should i still follow your amount for my Colorado water? Or just skip it as I haven't been doing any adjustments for my other beers?
2. Has everyone been using the yeast nutrient? I've never used/needed it in my beers, but have some from some cider I did. Is it necessary? I'll prolly use white labs wlp001 California yeast as I prefer liquid, and have a new unused stir plate, if that makes a difference.
Thanks