Hello all, I am posting this here because pH is said to be more of a factor in BIAB than extract brewing. Both my tap water and my refill station water (glacier brand) are above 8.0. I have noticed a rubber taste in my beers, especially paler ones. I have adjusted my pH with citric acid but have done nothing to account for alkalinity, which may be a problem.
In water that is presumably quite alkaline and very high in pH (the maximum allowable pH in drinking water is 8.5), what have people done to make their water more suitable for brewing?
Notes: I am always all-grain and I keep my wort pH to be between 5.2-5.6
In water that is presumably quite alkaline and very high in pH (the maximum allowable pH in drinking water is 8.5), what have people done to make their water more suitable for brewing?
Notes: I am always all-grain and I keep my wort pH to be between 5.2-5.6