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RO Water - starting with lower pH
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)...- Anavrin215
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- brewing salts mash ph drop ph issue ph mash reverse osmosis stout stout recipe water water adjustment
- Replies: 30
- Forum: All Grain & Partial Mash Brewing
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PH drop too low, too quick - Yeast Issue?
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...- Anavrin215
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- acidic drop fermentation ph drop ph issue ph question yeast yeast performance
- Replies: 6
- Forum: Fermentation & Yeast
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Philadelphia Water Profile
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...- Anavrin215
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- brewing water water water and brewing water chemistry
- Replies: 8
- Forum: Brew Science