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Bottom line, if everything was entered correctly, either one should get you close to the estimated mash pH. +/- ~10%

Those spreadsheet calculators operate off of equations that have been fitted to data points collected from various malt samples. The thing is some of these data points are outliers and don't fit well within the fitted equations, also each malt and worse yet, each batch is different. BruNwater...

Dissolve 1 lb. in 1 gallon of distilled water and take a hydrometer reading? Perhaps scale it down to 1/4 lb. in a 1/4 gallon.

113.6 liters 120.0397805915426 quarts 30.00994514788566 us gallons https://www.rei.com/product/100317/coleman-xtreme-5-cooler-120-qt

Thanks AJ, very interesting paper btw. So at least 29.6 ppm Ca++ is removed (due to phytin reaction?) per 50.05005 ppm alkalinity reduced but taking into account Kolbach's observation we then have 70 ppm Ca++ removed per 50.05005 ppm alkalinity reduced and of course that's still not enough...

Buckeye Hydro is popular around here. Bulk Reef Supply carries some RO/DI used for reefs. SpectraPure carries some good systems. @marjen link above seems to be an ok system, though you may want a valve to redirect to your pot instead of the faucet. 75-100 gallons per day should be able to...

How many mg of Ca and Mg are bound and precipitate out in the mash given a malt makeup of up to 1% phosphates (and I'm sure they bind with other ions also)? Is it an appreciable number such that when adding calcium / magnesium to the mash one could say "I need an extra .5mg/L of Ca and .25mg/L...

Sodium Chloride = Table Salt (Use the kosher without the iodine) (Grocery Store) Calcium Chloride = Calcium Chloride (HomeBrew Store / Amazon) (Marketed as "salt melt" but *do not buy* "salt melt", instead get the food grade stuff) Magnesium Sulfate = Epsom Salts (Grocery Store) Calcium Sulfate...

Replace the Calcium Carbonate with Pickling Lime. Chalk is too hard to dissolve. Add Calcium Chloride and Sodium Chloride. Do you know the profile of the water you wish to build?

0.2 may be the constant used for the specific heat of barley? So instead of multiplying that by mass it is divided by the ratio? http://howtobrew.com/book/section-3/the-methods-of-mashing/calculations-for-boiling-water-additions...

Hardness comes from metal ions like Ca, Mg, Na, Fe which react with phosphates in the mash to release protons, thus counteracting the pH raising effect of alkalinity. Alkalinity (the measure of resistance to change in pH) comes from carbonates/bicarbonates/hydroxide...

Yes, some base malts have lower or higher DI pH values and don't fit within the curve of similar SRM malts. www.homebrewersassociation.org/forum/index.php?topic=14478.0

Amazon has tons of cheap meters with +/- 0.01 accuracy, though not sure on reliability, repeatability, calibration, etc... Vantakool

My understanding is that .01 precision means that two or more measurements would be within +/- .01 of each other. The .2 accuracy means that each mash pH measurement would be within +/- .2 of the actual mash pH. For $40 it's not bad, but Hanna does make better for a price. I've always sought...

Would more precision change technique or process? In other words, if more precision causes more or less ion/acid additions then it may be worth the investment. Would +/- 0.05 pH be a significant amount of any ion/acid? I'm always as "precise as possible" and if I can be more precise I go...

It plays on and invokes emotions. Remember people crying over the Folger's Coffee commercials - "The best part of waking up, is Folgers in your cup!"... Next time you see Folgers or Budweiser in the store control your emotions.

Both, if it's not too much trouble.

Would you mind sharing the equations you came up with for both SG and P?

Thanks for explaining. In my example above the fine grind extract percent is: 37 (pppg of malt) / 46 (pppg of sugar) = 0.80435 = ~80% 12 lbs of malt * 0.80435 = 9.6522 lbs of fermentable and unfermentable starches 9.6522 lbs / 5 gallons of water = 1.23067016 SG -or- 49.5 Plato Is that what...

Either is ok to use. The difference is the cost of maintaining the DI filters (which isn't all that great). I like starting with distilled or DI water as it's truly a blank slate. RO water will always have a small/negligible amount of TDS. I'd choose one and stick with it (for repeatability).