I have brewed with this water before, never checked FG on all grain from it- just moved back to this source after a few years of brewing elsewhere.
Thermometers are all good, have multiple, electric, analog and dairy- everyone's in range.
I have been using a refractometer, and I've calibrated it with distilled.
I'm NOT monitoring pH o mash, but yeah I think potentially the acidulated and roast malt in each recipe respectively surely dropped pH some, idk how much.
HD4, how do you determine how much lactic to use? Just in mash or in sparse water too?
And that's a big negatory on the iodine test. But you can bet your bloomers I'm gonna do every test known to man on my next batch. Thinking I'll basically replicate the saison and with all else the same I'll alter the water once I get the data from the test.