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Honestly, you're probably better off using distilled water if you don't have a chemical analysis of your tap water. That way you can add equal weights of CaCl and gypsum and know for sure that your water is in balance. It's not a matter of preference between the two, it's a matter of...

http://www.puretap.com/ph.htm It's a semi interesting read, but all of my results are based on actual trial and error. Granted, I'm using ph strips (which I've heard can have a +-.2, so I'm shooting for "ballpark results"), but I couldn't figure out why every mash I did measured way too...

If you're brewing with RO water, your pH will be too low already. I brew exclusively with RO water and have to add 5-6 grams of baking soda to my mash water just to raise it to the 5.2 range(and that's with light colored base malts...darker malts are more acidic and would lower the mash ph even...

14.1% is good, but one ounce may not be enough. It depends on your pre-boil gravity, which affects the utilization and isomerizarion of the alpha acids. I would recommend getting a brewing software like Beersmith or iBrewApp that can be used to estimate your IBU's based on the parameters of...

What's the alpha % of your hops? If you're going for a hoppy beer, you'll want a BU:GU of around 1. If you're not familiar with how this ratio works, there are threads describing it in detail. Basically, the ratio of IBU'S to Original Gravity points for an IPA should be around 1:1. If you...