EZwater vs BruN water (HELP!)

[kingschiff]

Then I guess we can both trust the 4.5. And then it will be me scratching my head over it. And I doubt that I will be alone.

I'm looking at notes from my brew day.

my 4.5 gal of mash water TREATED, was 5.1 PH (hot) so really ~5.4

AFter mashing in and taking the (4.2, 4.5 actual) reading. I added the baking soda addition(1g) , I went to 4.5ph (hot) so really was up to ~4.8 due to the baking soda.

sparge runoff ph was measured at 4.3 hot (~4.6)

not sure if any of this helps at all.

 

[kingschiff]

I'm looking at notes from my brew day.

my 4.5 gal of mash water TREATED, was 5.1 PH (hot) so really ~5.4

AFter mashing in and taking the (4.2, 4.5 actual) reading. I added the baking soda addition(1g) , I went to 4.5ph (hot) so really was up to ~4.8 due to the baking soda.

sparge runoff ph was measured at 4.3 hot (~4.6)

not sure if any of this helps at all.

even reading this and knowing what I know now, these #s look weird. i might just need to throw out this brew day. lol

 

[Silver_Is_Money]

even reading this and knowing what I know now, these #s look weird. i might just need to throw out this brew day. lol

But don't throw out the beer.

 

[kingschiff]

But don't throw out the beer.

oh absolutely not,. Just going to wait until fermentation is done and taste test and see what's up.

 

[kingschiff]

But don't throw out the beer.

The distilled water left out overnight measured 6.3. Which I believe was the same as before

 

[day_trippr]

If you leave distilled water exposed to air long enough it should bottom out around between 5.5 and 6. First time I became aware of that was when I measured an ldpe bottle of distilled water at 5.8 which surprised me. A bit of Googling proved that was pretty much expected.

All that said, the pH of distilled water used in brewing doesn't matter much as there's like nearly zero buffering capacity thus the end pH will be 100% subject to pretty much everything thrown at it...

Cheers!