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Are you doing all-grain batches? If so, what are your measured mash temps? It may also be worth checking your thermometer in an ice bath and boiling water, which should each read 32 F and 212 F. If either of those readings is off, you may not actually be mashing at the temperatures you think.

I've been thinking about the same issue... Would there be any reason that taking a sample from the spigot on the mash tun wouldn't work?

"NC" is commonly "not connected". So I'd say just wire it like the other two you've done and leave the nc ones disconnected.

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AJ, thanks for pointing that out. I did read the sticky, and based on some other reading I've done on the subject, I see that for most beers it's best to keep chloride below about 100 ppm. Do you think I'd need to dilute for something like an IPA, pale ale, blonde ale, etc. that I wouldn't want...

Thanks for the reply -- so you'd say even if I was brewing something like an IPA, a sulfate level up in the 200s would be okay (to hit somewhere around a 2:1 sulfate:chloride ratio?)

Hi all, I just got my results from Ward Labs and based on what I've been reading, my sodium and (especially) my chloride levels are on the high side. I don't know of anywhere near me to get RO water, but do you think I'll need to dilute with DI water for anything that isn't a maltier beer (due...

Software engineer by day, EMT by night

love2brew doesn't have the option on their Web site, but the guys there are awesome and if you place the order over the phone I'll bet they will take care of it for you. I live near their warehouse and they double crush if I ask them