[JT]

Crazy. No clue how we could be seeing so much difference

Ken is using 100% RO.  Aren't you using your tap?

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[klickitat jim]

Yup.
But assuming our wort composition was relatively similar at the end of the mash... would my water still have that much buffering? More than the grain has? That can't be it, doesnt seem like. Maybe a little but not 3 times as much.

[JT]

Yup.
But assuming our wort composition was relatively similar at the end of the mash... would my water still have that much buffering? More than the grain has? That can't be it, doesnt seem like. Maybe a little but not 3 times as much.

IME using both RO and my tap, I use a LOT more acid in my tap water than I ever needed in RO.  In fact I'd almost always overshoot my pH using RO and go too low, using about a third as much acid.  Granted this was always in the mash, but it made a big difference (for me) there. 

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[Wort-H.O.G.]

probably not that far off.my RO water is more acidic (carbonic acid) and brunwater says PH 5.6, I will get around 5.4 without any acid addition. so while you are adding acid up front in mash to get 5.4-5.5, I'm not needing that.

we need a new thread for this- gumming up this thread Pics of Recent Beers.

[beersk]

probably not that far off.my RO water is more acidic (carbonic acid) and brunwater says PH 5.6, I will get around 5.4 without any acid addition. so while you are adding acid up front in mash to get 5.4-5.5, I'm not needing that.

we need a new thread for this- gumming up this thread Pics of Recent Beers.

Agreed. I'd like to have some kind of formula for dropping the pH in the kettle with 85% Phosphoric acid. I acidify the mash with it to 5.3-5.5 range, depending on style, but would like to also drop it in the kettle. I still refuse to buy a pH meter.

[Wort-H.O.G.]

My very young and fresh wit.



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[pete b]

My very young and fresh wit.



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Great looking beer and glass. Dig the gold wheat.

[Wort-H.O.G.]

My very young and fresh wit.



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Great looking beer and glass. Dig the gold wheat.

my troops bought that for me as a departing gift from Germany.

[coolman26]

3 day old Kolsch


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[HoosierBrew]

Nice looking brews, guys.

[coolman26]

Made the Kolsch and split with Giga Yeast 021 and WLP029.  I'm really liking the 021, the 029 just OK.   

[HoosierBrew]

Made the Kolsch and split with Giga Yeast 021 and WLP029.  I'm really liking the 021, the 029 just OK.   

That's how I feel about 029 for kolsch - it's just ok. Love 2565, need to try the Giga.

[beersk]

Dortmunder that's a little too Munich-y. Has 22% Munich 8L in it...probably cut back a little next time. Still quite tasty though. Sadly, it does not have "it".

[blatz]

Looks good tho!

[HoosierBrew]

Yeah, looks great.