I have spent some time reading and attempting to understand water adjustments for brewing, but I am only getting more confused.
With so many variables in this process, I understand why most of the posts on this subject do not result in any clear agreement.
Let alone lots of people do not like using 5.2 mash stabilizer, but I have seen that BierMuncher uses it and likes it and we are using similar water to brew with.
I am St Peters MO - using basically the same water that AB uses in St Louis MO.
The water is river based and has a high PH and is moderately hard as I understand it.
The local micro brewery does nothing to the water for any of their beers, not even filter. Basically everyone I have asked in the area says the water is great for brewing. I have found the local water analysis and it does seem to be good for brewing based on using the ez calculators, etc.
But I like to over complicate things
I charcoal filter, use a Camden tablet and add 5.2 stabilizer to the water before I BIAB mash.
My water is around 9 ph out of the tap and after adding 5.2 mash stabilizer to the water I must be around 5.2 as advertised, see the before and after pics, using my pool ph measuring system. ( I did not add the chlorine stuff in the after pic
I just learned to check my PH of the mash during the mash... I wish I knew that yesterday when I was brewing...
So next time I brew....
If my beers continue to taste good and if I check my ph during the mash next time and it is close to 5.2 while mashing... I guess I am good.
If it is not 5.2 ish ... What acid should I add to and how much to get to what PH level before I mash and what levels during mash
Seems like this article outlines one theory - http://woodlandbrew.blogspot.com/2012/10/mash-ph.html
What other pool type measurement PH kits are there that measure around a 5 ph level?
Trying to keep this simple.