First all grain and PH
 

Hey guys,

Going to be brewing my first AG soon. I use bottled spring water (Crystal Springs in Florida). Is there anything that I should be worried about with the PH level of the mash? I looked at the water report and it stated a PH of 7 - 8.5 I believe? Don't have that in front of me right now. The beer is going to be a pale ale about 1.052 OG.

What are your thoughts?

Yes, pH could be an issue. It's not the pH of the water that affects the pH of the mash, though- it's the alkalinity of the water. Most mashes (even with RO water) are a bit on the high pH side, unless using lots and lots of dark malts.

It would be helpful if you could find out the make up of the spring water, but it may just be easier to buy RO water instead of spring water and add a teaspoon of calcium chloride (following the "water primer" sticky in the brew science forum).

There would be more salts that will need to be added if using just RO water.

Unless the water is off the charts in one direction or the other, you will be fine IMHO. Darker roasted grain can drop your ph during the mash, so u might be more critical brewing darker beers. Just my .02

I would not jump into a first batch of all grain using RO water...better off not even checking ph than using RO on ur first few batches.

Really? Why? I can't imagine why tap water or spring water would be better than RO water for AG.

This is where I started. Brewing BMs house ale in a BIAB system with thick or thin mash I failed my fist five brews. It does matter. My water is good water too. My solution was a long road with walking to the water company, getting a pH meter, using water apreadsheets, and adding lactic acid. But now I know that with a thick mash say 1.5 quarts per pound and 2 teaspoons of gypsum, I would have been ok.

I'm sorry Yoop, I should have been more clear. I don't think its better, but its just one more step to perfect for a guy new to AG. Ive never been forced to adjust my tap water (I have adjusted it per style) and have never had any issues with ph, so my experience stems from this.

I guess its possible that his spring water is off enough to be "un-brew worthy" but I doubt it. You don't agree?

I don't know, as "spring water" isn't really regulated. It might even have chlorine in it, for all I know. It could be very high in bicarbonate, or it might have none.

But I know RO water and what it is, and as long as the source is reputable (the "water machines" serviced appropriately), I know what's in that.

Here's the water report -

http://www.crystal-springs.com/files/nonbrand/waterqualityreports/spring_water_quality_report.pdf

I know using my city water which is rated very high, if I brew a low abv pale ale I will be up over 6 pH. I did this a bunch since everything I read said you will be fine.