My water is no good for brewing so I brew with r/o water. I do not have a ph meter, but use the ez water calc with great success adding gypsum, calcium chloride, and epsom salt. My estimated ph is a little low at 5.27 on the milk stout I plan to brew (from BCS) with Palmers minimum suggested amounts. What should I do to bring the ph up some?
No yeast, no beer. No beer, no civilization. Therefore, we really have yeast to thank for all our modern-day conveniences and tasty beer
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