« on: August 26, 2011, 10:21:29 AM »
If you are going to spend time with the water chimistry:
Get a pH meter. Use it during the mash, to then adjust up/down.
Download Bru'nwater, it has been very accurate for me with in 0.1 for most beers. Still use the pH meter to check. Bru'm water also has some waters based on the beer you are brewing, and the profiles for boiled water from the classic brewing cities.
Use RO water and build, or learn to dilute your water with RO using Bru'nwater. The RO I buy from the machine at a local grocery is almost distilled water, but cheaper.
Get some pickling lime (CaOH) to raise the pH, if needed.
Get some phosphoric acid to lower the pH.
Realize that color is weakly correlated to the mash chemistry. See Kai's article in Zymurgy this issue. Read his water and mash articles in braukaiser.com
Don't over do it. Less is more.
In my opinion, 5.2 was a waste of my money, but I had to try it.