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[RedRyderr]

Brewing in the morning. 100% RO water. The baking soda is throwing me... Does this look right?

 

[RedRyderr]

In retrospect, maybe this wasn't the right forum for this post? I dunno, it was a question about water chemistry, looked the right choice at the time?

Anyway, actual mash PH at 15 minutes in, mash cooled to room temp, was 5.6. Probably could have held back a bit of the baking soda?

 

[Coastalbrew]

My understanding is that with stouts and darker beers you want the ph to be closer to 5.5-5.6, so you're probably good. Let us know how it turns out

Cheers!