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Refractometers can only read in Brix accurately. If the refractometer has a specific gravity scale, it is only an estimate, and the estimate might be wrong. Measure only in Brix, then use the refractometer adjustment calculator at Brewer's Friend to determine the true specific gravity...

https://wildweeds.com/

Interesting. I've made many gruits but not quite like yours. It will taste better after it ferments about another week or two. I know in eastern Europe they like to drink kvass (spelled KBAC in Cyrillic) that's only been fermenting for 2 or 3 days but I had not heard of people doing the same...

We'll take whatever riffraff we can get. But seriously, good to have an old guy back, welcome.

Ooh baby, 60% undercrushed wheat. Yeah that'll do it.

It's safe to assume RO water is all zeroes, including alkalinity, the same as distilled water. Your brewery and your palate will not be able to tell any difference.

Quit throwing away wort as I mentioned in #22. Collecting every little drop of sweet wort is critical for efficiency, especially with high gravity beers. Efficiency is always crappy with high gravity beers, unless you: (1) sparge a LOT extra AND (2) plan to boil for a good 2-3 hours. You need...

Something about da Nile and rivers in Egypt.

Everybody gotta piss off the yeast. No pressure needed.

5.6 is actually probably perfect, and 5.3 too low. Depends on the temperature at which you are measuring. Fall down some rabbit holes: https://www.homebrewtalk.com/threads/will-it-mash-at-ph-5-00.667992/page-2#post-8653242...

Yep, been a couple years but from what I recall, I liked the result very much.

Crush is your issue.

Damned homebrew shop mills.... time to get your own mill.

You're right of course. The low pH is a combination of all these factors. I oversimplified, as I often do -- oops. But I wouldn't use sauergut or acid in a brown or black ale. *Maybe* in a lager, depending on "stuff" (keeping it simple).

The yeast itself takes the pH down that low. Nothing special required from the brewer on the front end. Ever used K-97 yeast? Yep, acidic.

I think you'll be most pleased if you use an actual lager yeast. My fave is S-189. Cheap and easy and delicious, even fermented at room temp. Fall down a deep rabbit hole... https://www.homebrewtalk.com/threads/warm-fermented-lager-thread.592169/ Your recipe looks great other than the yeast.

It's an excellent question. I know for me... If the greatest nectar in the entire universe was flowing out of a pub across the street from me for $7 or $8 per pint... I'd still rarely ever go over there. Maybe once a month or two. But not every week, and absolutely not every day. And I think...

Perhaps in some areas, but most places it seems more like a direct proportional relationship. It would be interesting to see a study on this, which I doubt exists.

Sulfur is highly reactive with everything. Look at it wrong, it reacts. Wait 2 weeks, it reacts. And it usually reacts to form compounds that we don't hate as much.

I haven't read the thread yet, but I can tell you the cure for sulfur: TIME Give it another week or two, maybe even three, but that sulfur is going to be gone in time. I guarantee it. No amount of worrying or dicking around is going to resolve this. All you need is TIME.