Being relatively new to brewing I took as gospel to add that baking soda. Totally my fault. Recently I tried the same mash recipe with a friend in the same city without adding baking soda and the pH was in the 5 range. Next time I brew I’ll definitely test before adding anything and even look into this brewnwater thing.
If you start with RO you would be better off until you get your source water dialed in. That is what I have been told at least so that’s what I do?
Thank you sir. I’m definately going to start doing something about the water. I can get 5 gal of RO for $2.50. I’ll have to read up on RO water and see what’s stripped and what’s left behind by reverse osmosis.
If you use Brunwater and enter RO as 100%, it accounts for that. RO water from well maintained machines has only slightly higher mineral content than distilled, ie., not much.
A well maintained RO system takes out 99% of the minerals. You will have some left, but pretty much of no concern. A cheap TDS meter will tell you if your source is working properly.
Thank you gentlemen.