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The pH of any water sample is meaningless and it can't be used to infer calibration. As VikeMan stated; you have to use calibration solutions to assure your meter is reading correctly.

There is software that differentiates between recoverable and non-recoverable dead space?? As far as I'm concerned, any water in a dead space will eventually affect the chemistry of the overall wort by the way of diffusion. That is without regard to whether the wort is recirculated or not...

The problem with citric acid is that it does have a prominent flavor and aroma. With the small amount of acid needed, it may be possible to make that substitution and not have it affect your beer.

The purpose of a mash cap is to reduce the liquid and mash surface area that is exposed to the ambient atmosphere. Having a sealed dead space above the mash isn't the same since there is a quantity of oxygen in that trapped air...unless you completely flushed that volume with an inert gas. That...

Boiled water profiles represent what that ‘native’ water would contain if it were boiled and decanted. Yes, you can create those water profiles without boiling.

Considering that the majority of the extract won't have exited the grain kernals that early in the mash, and that the buffering system in wort is directly tied to the extract, its not anywhere near accurate to use an early pH measurement as your guide. My 20 years of brewing measurements show...

In a roasty beer, 90 ppm sodium would not be a problem at all. Sodium is very complementary in those beers. But since the OP is using the free version of Bru’n Water, it doesn’t account for the fact that the sparging water doesn’t have baking soda in it. The supporters version does calculate...

An important distinction and understanding is that the sodium that you're adding, is only added to the mashing water and that sodium content will be diluted when the mash is sparged. It should end up being roughly half that content in the finished beer. Modest Sodium content (say less than 200...

The water quality in the Grand Canal can vary quite a bit, depending on the weather. It was used as a conduit from the various Wicklow Mountain reservoirs to Dublin. But with that said, the water quality delivered to the St James Gate brewery is NOTHING like mentioned above. Their water is...

Just remember that you'll only get about half the tank volume from a pressurized tank. That 4 gal tank will supply maybe 2 gal quickly and then the output will be just what the membrane can produce. Get a bigger tank if you need more immediate output. I have a 20 gal tank so that I can supply...

That water is a great starting point for brewing, but that doesn't mean that you can ignore the water and brew any beer with it. Over grinding your grain could be a source of astringency, but I find that over-sparging can also contribute. If you're batch sparging or BIAB, you probably aren't...

Blending is how Gordon Strong won 2 Ninkasi awards from AHA. That and he actually won because of having mead and cider medals. He admits that the beers were composites of several beers to get the flavor just right. But blending is not really taboo. It's just one of the tools in our toolbox...

You are correct that it will dissolve, but that will take many hours, if not days. That's not helpful within the duration of the typical 1 hour mash. Chalk is impractical in brewing use.

I have a cabin near Blairsville, GA which is near the Chattahoochee headwaters. Not surprisingly, that water has very little in it since its pretty much rainwater that's run across hard rock. Yes, it would be silly to run that water through a RO unit. Out of the tap, you should have no problem...

Fair enough. The recommendations I provide are based on beer-flavored beer. The addition of elevated chloride and/or sulfate introduces the aspect of 'minerality' to beer that can have a definite flavor impact. It's not a bad aspect in some beer styles, but it may not be desirable in others...

HCl is pretty nasty stuff to have around. It produces HCl gas that corrodes the heck out of most metals around it. The other thing to consider is that your starting Cl content is fairly substantial and I'm not sure that taking it much higher, is a good idea. Phosphoric or a combo with lactic...

Visit the Bru'n Water site and go to Section 2.5.1 Undesirable Ions to see what is the limit. Bru'n Water

Needless to say, I fretted over that too. Its a foamed polypropylene material and the material is food safe.

That is odd behavior. Is that wort recirculated through the mash? If its not, there is no way for the mash to be truly 'mixed'. Are the water amendments added to the water and thoroughly mixed prior to the grain being added?

I'm curious why you believe there is no softener involved? I can't decipher anything from the water report that implies it would NOT be a softened water. With that said, there is still a chance that this is a natural water. I've seen similar water reports from areas in Mississippi. There are...