AH! I think I'll skip all that and try some sodium metabisulfite for now!
According to your spreadsheet I need to dose around .68g (don't have the exact # in front of me). Do I add this before or after dough-in? I also adjusted my other salts to account for the change in water chemistry (sulfate, ph, etc).
I ordered some BtB from my local (use a Jaded Hydra and not in a position to replace it now) but not sure if it will be here in time for the next brew day so for my hot side I am going to pre-boil, use the above, and add a mash cap. Any other advice?
I have been doing OK on the cold side (I think) with all closed transfers.