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So as supposed by RPIScotty and ajdelange I made a few pH DI test with my RO water and here is what I got (used different vessels so different temps at 25 minute mark) The main idea is that the titration curve should be similar, but the pHDI could differ with the malts already measured of the...

So I did a Rodenbach clone based on Jeff Sparrow recipe Used 4 sheets to determine mash additions and mash pH. Here’s the pH numbers versus what I’ve measured: Bru’n’water 1.23: 5.45 MME 6.5: 5.4 Water Engine 1.11: 5.626 Brewing Engine 1.18: 5.609 Measured...

The natural water profile is something that is made in some time by nature But recreating any profiles or trying to decrease/increase mash pH is an synthetic action in limited amount of time Is there any rules in water chemistry of what you should do or something you really shouldn’t?

Hello everyone First time writer - long time reader) I'm brewing a couple of years now, but first time got a stuck fermentation. This time I brewed a Belgian Trippel with OG 1.084 (20.0 Plato) and fermented with WLP540 yeast. Pitched propagated (15 Mln/mL) yeast at 66°F (19°C) and raised...