[Wort-H.O.G.]

I agree that temp is number one, but a close second is pH, so if you can monitor pH, and adjust as necessary, your beers will improve greatly.

I realize that depending on your water this is more important for some people than others, but I brewed for 10-12 years and won a lot of ribbons before I ever looked at pH.

agree on water dependency- i was doomed with my well water and didn't know it until I got immersed in water management and PH.
would you say looking at PH was beneficial for you in some ways, while perhaps not in other ways?

[euge]

And in another vein, years ago some would claim that "sanitation" was the #1 concern in regards to yeast. Hopefully, that mistaken notion has been dispelled by now. That being said, it's good to keep a spray bottle of starsan around and use it when needed. 

[denny]

agree on water dependency- i was doomed with my well water and didn't know it until I got immersed in water management and PH.
would you say looking at PH was beneficial for you in some ways, while perhaps not in other ways?

I'm on a well, also, but the water is incredibly good.  I'd say pH was important for the "fringe" beers, the really light (pils, tripel) or really dark (porter, stout) beers.  But for probably 80% of the beers I make, the pH naturally falls right where it needs to be.

[euge]

I'd say in regards to pH that it's an issue to some and not others. Sometimes pH is the unknown-unknown problem. But if a brewer has great water in the first place they may never have to solve the pH problem(s) others encounter.

edit: Point is don't go looking for a problem and buy a meter.

Moved across town and it affected my brewing water. Now I tailor it and still don't use a meter.

[Wort-H.O.G.]

I'd say in regards to pH that it's an issue to some and not others. Sometimes pH is the unknown-unknown problem. But if a brewer has great water in the first place they may never have to solve the pH problem(s) others encounter.

Moved across town and it affected my brewing water.

one exception outside of water I know of from experience- more acidic base malt (5.4 vs 5.7-8) can also throw a wrench in there. 

[martinj]

I'd say in regards to pH that it's an issue to some and not others. Sometimes pH is the unknown-unknown problem. But if a brewer has great water in the first place they may never have to solve the pH problem(s) others encounter.

edit: Point is don't go looking for a problem and buy a meter.

Moved across town and it affected my brewing water. Now I tailor it and still don't use a meter.

May I assume you've had your water tested and know what your profile is?

[euge]

Ah the water question...

I have three types of water available that all vary during the seasons: City well water, softened water and reverse osmosis. Basically I've settled on what works for me and no longer worry or obsess about my pH. I suppose an updated Ward report might be helpful as the area is importing some of the water now.

We have high bicarbonate alkaline water suitable for brewing Brown ales and darker and simply practice dilution when needed.