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Adjusting PH for bottled water

hello,

I use store bought bottled water with a PH of 7.0 (neutral). How would I adjust the PH to the proper level of 5.2 to 5.6? Should I be worrying about adjusting the PH? Also, I am doing BIAB if I need to adjust the PH, how do I compensate for the extra water? Thanks!

best regards,

Ken

Water pH does not matter…it’s the mash pH that counts. That will be determined by whatever minerals are in the water you buy and the type and amount of grains you use. Check out this siftware and the information in it.

https://sites.google.com/site/brunwater/

Short answer: You should be concerned about mash pH. Your grain will acidify the water to some degree during the mash. If the grain alone does not achieve the right pH, you can use an acid (e.g., phosphoric) to lower the pH.

How do you know what affect the grain will have on the water and what amendments you need to make in order to achieve the right pH? Check this out: https://sites.google.com/site/brunwater/

For the sake of brevity, I will simply add that you should also be concerned about other components of the water to ensure yeast health (e.g., calcium and magnesium) and flavor (e.g., sulfate and chloride). The info on the site above will get you started.

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