Tap water

[marc1]

I do have a ph tester I am for 5.3

So you're adjusting mash pH with sauermalz in the mash? By trial and error, adding some and then checking the pH, or...?

 

[St.Frank]

It all depends on your tap water.
I use straight tap and I have no problems whit my beers. Is is possible they;d be even better if I starter worrying about it? Sure, and that is on my list of things to look at. But right now I'm happy as is.
|As long as the water tastes fine to you out of the tap - no weird flavors or clorine, etc, it's OK for brewing. Again, it may get better if you work with it.

I have been using RO water since like last July/August and I have never had a beer drop aroma and flavor. And turn into a straight bitter bomb.

So you're adjusting mash pH with sauermalz in the mash? By trial and error, adding some and then checking the pH, or...?

I check after mashout and adjust with 10% acid

 

[marc1]

I have been using RO water since like last July/August and I have never had a beer drop aroma and flavor. And turn into a straight bitter bomb.

I check after mashout and adjust with 10% acid

I'm confused. You said you used tap water, no chemicals added. Then you said you added acid to adjust boil pH.

 

[St.Frank]

I'm confused. You said you used tap water, no chemicals added. Then you said you added acid to adjust boil pH.

I check my ph since that’s really to only thing I can check. That’s the only adjustment I made I didn’t at gypsum or calcium or salts

 

[jerrylotto]

Well, beer is generally more than 90% water.

And some commercial products are significantly more so!