I'm relatively new to AG (just a few batches) and am wondering about the importance of ph in my mash. So far, I haven't worried too much about it, but, as most of us at one point might have wondered, I recently thought to myself, "well, what if I start tinkering with...?" You get the idea. So my initial question is:
Should I invest in 5.2 stabilizer and forget about it or would it be, at some point, useful to invest in a ph meter, etc? why, why not?
(mind you I use filtered water I get at the local supermarket dispenser)
Should I invest in 5.2 stabilizer and forget about it or would it be, at some point, useful to invest in a ph meter, etc? why, why not?
(mind you I use filtered water I get at the local supermarket dispenser)