Water profile - I have a high carbonate water so when I make and IPA I dilute 50/50 with RO water. My carbonates range in the 95-105ppm range during the seasons so I dilute down to <50ppm. I also add sulfate because my water ranges from 30-40ppm during the seasons. I add a few teaspoons of gypsum to the mash to try and bring the sulfate over 100ppm up to 150ppm. I have used the water spreadsheet provided by you Martin.
Do you check your pH after adding the gypsuum? I add gypsum to the kettle for hoppy beers so it won't effect my pH. I don't need it any lower, which adding gypsum to the mash would do.
I do Denny but I need new ph strips because my old ones don't register very well. I need to buy some colorphast strips. Would the ph affect the "maltiness" of the finished beer that much?
Also, because I know my water profile to start, and I use the water spreadsheet provided by Martin, I figure I'm very close to the ph that I should be. Am I making a bad assumption here since I cannot effectively test the ph?