While a mash pH of 5.2 does make many styles crisp, I haven't found that a pH that low is ideal for pale ales and IPA with their hoppiness and bittering. I find that bumping the pH up to around 5.4 works better for me in those styles.
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Update, brewed my first batch using Bru'n Water. 10 min into mash, pH was 5.6 so I decided not to screw around with it. Measured pH 20 min later, 5.3
Looks like Bru'n Water did a very good job for me
Hop growers say Centennial is one of the most difficult breeds they grow and if they could get rid of it they would.
Alkalinity, Total (CaCO3) 233.6
I like the taste of yeast poop.