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That 5.35 is my sample when it was adjusted (cooled) to room temp, which yes, is still lower, as I was shooting for 5.5 - 5.6 knowing that adding my dark grains would drive things down in the kettle.

I tried that - that suggested I should be at 5.5 during my mash (of the lighter grains), and it was at that low 5.3 reading when cooled and measured.

Makes sense; the 7 & 4 buffer solution are about 4 months old, so I'm not sure if those are the culprit.

Yeah, I know it's not bad at all, but considering then dark grains are added to it (at vorlauf & before sparge), it's just that issue of continuing to ferment down to the <3.8 area. I'm wondering if I at least go into the boil with a higher pH (5.4-5.5), I'll at least stand a better chance...

Due to my local water (philly), I've shifted to using full RO water and have been having a hard time with dialing it in. One of the things that throws me off is stripping back my starting pH from the average 6.8-7.2 to about 5.7-5.8~ Recently, I tried my stout recipe (grain bill & mash below)...

I can't think of what it could be. I typically calibrate my pH meter every other week, and then again before a brewday. I ordered new pH cal. solution, so will try that, but I've never had a pH reader issue like that in the past, and the fact the same exact thing happened after 2x identical...

But the lower ph, the more acidic it becomes...especially in a pale ale, gives it an astringent / slightly acidic perception, which isn't right for the style. Ideally the PH drops from say, 5.1 (post boil) to low 4s~ for a pale ale.

In moving to Philly, I’m working on getting familiar with the general water profile (which is generally on the harder side), but have noticed on my last two beers, the PH (post boil and into ferm) of 5.2, drops substantially after day 1 (which make sense), but then continues to drop a good deal...

Yeah, I've been spoiled by the NYC water these last 10 years. Was hoping to NOT have to invest in the RO / distilled water. Some suggested the water test from Ward Lab, which can be helpful, but to your point, since it's a mix of the two plants, it's not a guarantee. Thanks for the quick...

Yeah - that's a good call. Thanks for the recco.

I'm new to the PHL area and am trying to get a handle on the water profile in the area. Being in center city, I know it's a mix of the Baxter / Queen Lane plants. The report linked below seems to be the best thing I can find. However, it only gives pretty high ranges (ex. for Cl, Baxer...

Interesting. Out of curiosity: - What's your mill gap setting? - How many qts or for how long would you say you're vorlaufing?

Yeah - the hop spider is another way to keep things out...you'd just think for a product that's $450++ you'd not have to be supplementing the strainer / finding a solve. It's crazy, the first pic is all the gunk UNDER the false bottom after the sparge; the silicone barrier is fine / makes a...

Hi there - re: 'others reporting this' I recently purchased the Infussion MT and am experiencing that same grain problem. Never had it with my old MT / cooler...always clear wort after vorlaufing 2-3 quarts. I'm sure that's likely because the cooler MT had the bazooka braid, but even adjusting...