« on: November 12, 2015, 03:19:38 PM »
I believe my water supply falls under the LA Aqueduct Filtration Plant (central LA).
The water seems very slightly alkaline at a 7.5 pH. I was going to add ascorbic acid to remove any chloramine since I couldn't find any campden tablets. Unrelated, I was also going to add whirlfloc at 10 minutes left in the boil for clarity (unless this is somehow relevant to my overall finished pH).
Based on this information, if the chart is accurate, what would you guys recommend for an imperial stout for my water source (both mashing water and sparge)? I might not go through with it as many are recommending, but I might also give it a go as a learning experience. Thanks!
the pH is a poor indicator or alkalinity. We are only really concerned with pH in that if it gets too high in the mash it increases the solubility of husk tannins and silicates.
looking at that report I would start with it as is. your RA is a bit low but not out of line at all. if you do need to add alkalinity try pickling lime as your sodium is already a bit high.
The nice thing is if you brew it and it turns out sharp and acrid from the roast you can always add some pickling lime or baking soda before packaging