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Thank you both for your replies, especially AJ, for providing such detailed information. I have read about and seen schematics of the air-stripping towers and frankly don't want to have to go there. I will try aerating and see how that works. And certainly will hold off on any further evaluation...

It was in one of the first posts, but the output pH is <4, from two different RO systems in the house. I can't give you an exact figure because at the moment all I have are the pH strips. I know, I know, they suck, but they are at least sensitive enough for this purpose. In my tap water, they...

I don't have the spreadsheet in front of me at the moment, but I thought I recalled that the water input sheet, where you enter results from a lab analysis, was where it asked for pH and alkalinity, or perhaps it was total hardness. Obviously you know better than I, and now that you mention it...

My RO water has a very low pH due to dissolved CO2 gas in the source water. This results in excess H+ ions, which lower pH, and there is no buffer in the RO to absorb the H+ ions. Below is my attempt at trying to understand the process and what may be causing the trouble of brewing with this...

Forgive me, all, if this is getting a little tangential, but I think this conversation will probably (hopefully?) help the OP solve his water/pH problem. Please correct me where I'm wrong: So the pH of water is determined by the presence of H+ and OH- ions, which contrubite to acidic and...

For curiosity's sake, what does your RO pH measure coming out of your unit? FWIW, I have trouble hitting mash pH with my RO water, not my tap water. Something is amiss, and it may go beyond the basics of water chemistry. I'm no chemist, but I can say through experience that something is up...

Sure, that is generally what I've read and heard. I still think there's more to the puzzle here, though. For example, most people are lucky enough to have 7.0/7.2 pH RO water, as a previous poster mentioned. My research thus far has suggested that the reason my RO water doesn't is due to...

IME, one thing you'll want to double-check is the pH of your RO water. I have two different RO/DI systems and both produce water that is below 4 pH. Now, many people will tell you that pH of RO water doesn't matter and that all of your salt and possibly acid additions will get it where it should...

FWIW, you can do a sour IPA. Epic brewing does one, it's quite good, in terms of bitter and aroma. It is kettle soured with lacto, as opposed to mash soured, which better allows you to add hops, from what I understand. I haven't done a sour yet, but as a hophead, the sour IPA will be the first...

I know this thread is a bit old now, but I just brewed a Belgian IPA with a fair amount (62.5%) of Belgian pils malt, which included a lengthy hopstand, which precludes the possibility for a quick wort chilling. In this case, would you all suggest a 90-min boil for the pils, given no quick...