With the last 2 brews I’ve done, I added lactic acid to hit the correct pH according to my meter, which means if Bru’n Water was correct and my meter was off, I’d have had a relatively acidic mash. I noticed 2things about these beers - firstly, my mash efficiency was quite a lot higher than usual, and secondly, both beers have been slower than usual to ferment and seem to have stalled at 1.020. Is this what we would expect from a very low mash pH? I brewed last night and decided to trust Bru’n Water and not add any lactic acid - my efficiency is right where it used to be and the airlock is bubbling away 9hrs after pitching. Does all this seem to point to a faulty pH meter?
I’m brewing again soon and should have a reliable meter to test with.