I am In the middle of my second brew day actually trying water chemistry. Bru’n water works perfectly for my very alkaline water with adjustments on my first try which was a porter. Today I’m brewing an IPA and was shooting for 5.38, but pH just came back 5.17? Major problem? Thanks.
How far into the mash are you? Martin posted recently that the pH doesn’t settle until about 45 min.
I just mashed in. Stirred for a couple minutes and then took the sample. Then I let it come to room temperature in A nice bath.
I just took it again at the end of the mash and it was 5.11. Hope it won’t make too big of an impact. Maybe thin tasting?
That’s close enough for me. I wouldn’t worry.
I had a mash pH of 5.03 once when I confused tsp and tbsp of acid. I expected trouble but it converted at the usual speed and efficiency, and the resulting beer was great.
Should be ok.
Add 10% more bittering hop IBUs.
Wonder if my Home tapwater profile has changed since I last sent it into ward
This is why I don’t trust my home tap water
There’s an easy and cheap titration test for bicarbonate, which is the only thing in your tap that can majorly affect pH.
Or go the RO/DI route.
True. It’s all the ‘stuff’ that could fluctuate that drives me to RO/distilled. I’ve not used DI before.
You will be fine.
quite often they change throughout the year
Depending on the source, of course. My well water is the same over the course of 25 years
Mine, too, unfortunately…so I went with an RO system with in line TDS meter!
Ah, too bad! Mine is spectacular