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Ajdelange, how accurate or inaccurate are those pH strips? I have been using the colorpHast. I know this question has been asked extensively on homebrewtalk. But I figured I can get a faster answer from you. Would these pH strips be appropriate for the experiment you mentioned above?

All this talk is making me re-think my opinions on this thread about a pH meter. Dang it, buying a new electrode for 70 bucks, what a pain in the ass.

Im trying to picture this being done. Do I just take small samples throughout run off? Do I do this until I essentially have water coming out?

Good question. I have no idea which would be more accurate. I have never really used any other program besides Brun water, however ajdelange made a great point. I think I should start looking at other programs...I guess that's where a pH meter will come in handy to see which program gives you...

Yup. then add your salts and/or acid according to the water profile you are trying to hit and to the target mash pH

^Exactly my thoughts

What was their reason for not step mashing munich malt?

By the way, if someone is curious in knowing their alkalinity season to season, they should check out this link: http://braukaiser.com/wiki/index.php?title=At_home_water_testing Im thinking of buying that product since its so cheap and solves the problem of water changes throughout the year

Thats why I suggested 100% RO water for those who want to fine tune. I use about 50% RO, unless im making a very light colored beer like a pilsner, i use 100% RO. As far as my tap water goes, I only get it tested once a year for 25-30 bucks because im curious. Does the mineral profile change...

I dont think anything is wrong with your equation. But, im not really a math guy However, that difference can just be from the difference of the extract potential of that grain from year to year. From year to year, malt is slightly different so that change could account for the difference of...

Excellent point! It does seem that a pH meter would be very usefull when it comes to not only fine tuning your recipe, but also measuring the affects of grain/salts/ acid on mash pH

Im not trying to stir the pot here, and everything im about to say is in the out most respect, but just tasting the water doesnt tell you much except if it has chlorine. Most tap sources in the US are meant for drinking, so they are going to taste fairly decent. I would just leave this...

Mine is 153 ppm; almost identical....Yes it is hard. thank you for looking that up for me

For whats it worth, I have had a pH meter for a fews years now, and i have not used it in over a year. If i were to go back, I probably WOULD NOT buy it again, mainly because of the expensive. I have to buy pH storage solution frequently to properly store it, and calibration solutions, and the...

I think, but correct me If im wrong, that a 20 min conversion happens in higher temperature range (alpha amylase range) and in ideal pH. So if your pH is off, you might not get full working potential of the enzymes.

I agree with JonM and Wardens355. If you DO have to make adjustments, it only takes a maximum of 5 minutes to cool your sample and add salts or acid. And If you are using 100% RO water and a program like Brun water, you will never have to make adjustments. I use 50% RO and I have never had...

I know im going to get a lot of gripe for this, but other than 5.2 stabilzer, i dont even touch my pH meter anymore. i dont want to spend another 80 bucks on a new eelctrode for the third time. So I just get everything right on Brun water and use pH strips.

Not all of them. They will say on the label in small print if they are treated with reverse osmosis. I wasn't able to open up the pdf of your water report, but just having calcium levels doesn't tell if its soft or hard water, bicarbonates do. For instances, I have 50 ppm calcium and 187 ppm of...

If you dont know the bicarbonate and alkalinity of your tap water its best to just use 100% RO water and add salts. There are lot of recipes for water profile for an IPA on line; im not too sure how much of each salt to add since I rarely use 100% RO. From the looks of your grist, you will...