Thanks for this write-up Kai! I am planning a Belgian Tripel and was having issues with my pH and water adjustments. According to the Bru'n water spreadsheet I would need 6% acid malt to bring pH to 5.4 and I was worried about off flavors. Would you advise possibly not trying to mimic a specific water source to keep the pH in range with less acid malt, or brew with 6% acid malt in the grist?
My rule of life prescribed as an absolutely sacred rite smoking cigars and also the drinking of alcohol before, after and if need be during all meals and in the intervals between them. - Winston Churchill