Originally Posted by chilitom
It seems pretty clear that something is amiss with my measurements. That I accept. And thanks for the info about measurement & calibration -- I'll check the sticky.
Not to belabor the point (although it's getting a little belabored by now anyway) ... but quite independent of any model, many people seem to be using RO or distilled water now. Is the general experience:
- I have to add some acid to achieve the target pH, except when brewing dark beers with a significant amount of roasted malt
- I have to add alkalinity to achieve the target pH, except for very light beers
Seems like there would be one answer to this, regardless of who is brewing the beer.
In my experience, using RO water and adding some salts, the first is true. I often need to add acid malt if I'm not using dark/roasted/crystal grains. Not much, often only 1%, but some.
I can't imagine ever needing to add alkalinity, unless using RO water and using roasted grains, like in a stout. For a stout, I use tap water but for all other beers I use RO water.