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Like many people, I have spent countless hours trying to make sense of how to predict PH throughout the brewing process. Seems like no spreadsheet or tool is perfect.
I'm looking for a confirmation of my latest thought about this: How about "hoping for the best"...
My water is very soft. Ca - 6ppm, Mg - < 1ppm, Na - 7ppm, SO4 - 3ppm, Cl - 4ppm, HCO3 - 12ppm.
I've been adding CaCl and MgSO4 to my mashes lately to try and bring up my Ca and Mg levels. I use EZWater to determine the amounts I want.
My question revolves around measuring my mash pH and...