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I've been reading a lot about final beer pH lately, and all the way through the brewing progress for that matter. It seems to me that a final beer pH of 4.3-4.5 is generally considered optimal, in terms of both flavour and microbial stability. This is for ales, not lagers (i believe 4.2-4.6 is...

I live in a very soft water area and am able to produce excellent pale beers. Dark beers however are currently a massive thorn in my side. Essentially i have to use what i think is a ton of Sodium Bicarbonate to achieve a mash pH in the 5.5-5.6 range and i'm starting to think that its somehow...

After being inspired by Firestone Walker Pivo Pils last September, i'm brewing a hoppy pilsner. The last pilsner i made, i used a water profile very similar to Prague (So super soft). The beer was good but a bit soft, and it lacked definition. I also think that due to the low Ca levels (20)...

I've been having some problem with my dark beers lately, and would love to some input on the changes i've made. Basically, i live in a very soft water area: Total hardness as CaCO3: 32 --all in ppm Calcium : 8.82 Magnesium : 2.43 Chloride : 11.59 Sulphate : 15.86 Alkalinity as CaCO3 : 33 I've...