Thanks all, think I am going to lower Mash temp for infusion, perhaps add a bit of Calcium Chloride a tad, for some reason with Distilled, I did not have ph problems being too low.
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What was you starting gravity? 1.024 is respectable for an imperial stout. Did you make a large starter, or better yet, use a repitch from a smaller previous beer?
with distilled which is pretty easy to measure, anyone have experience?
I recently started to use RO water, which is pretty close to distilled water mineral-wise. Adjusting distilled water is like adjusting any other water supply. With true distilled water, you should be able to enter 0s and the measured pH in the water report section of Bru'n Water.