Ok serious, (Must be in the talking mood tonight), This question is probably intended for denny, but Ive also seen some of you other comments ,and feel free to respond. Ok...Back on the mash subject....My water! With out taking it in for a objective view, I have some ph paper and have tested mine to be high ph level where the paper turns very purple (high ,correct?) So im brewing with water that I get from the grocery store and that hardly changes the paper color. Ive been reading/seeing this 5.2 solution that you can add? Maybe for a hopeful return of a favor,you could tell what you would do with my water.......

Chris,
That depends on what you are brewing. Dark beers like stouts and porters have roasted grains that lower the pH, generally into that 5.2 range. If you are doing a pilsner with water that has a high pH you will probably want to either do an acid rest, add some acid malt or add some phosphoric acid to the mash. I have used buffer 5.2 and it did work for me, it might not for you, you can try it (but i don't need it anymore). What i would invest in is some good pH strips, not those $2 for 100 kind, colorpHast makes good ones. Water chemistry can get pretty complex, here is a link that might help you: http://brewery.org/library/wchmprimer.html

The other thing you can have done is a water test, i had ward lab do mine for about $20, there are lots of other places that will do it and some water authorities will give you the info for free.

If you're having problems that you think are related to your water, I'd second sending a sample in to Ward Labs. The only reason I haven't is that I've gone from a Strong Golden at a few SRM to very dark stouts without having the problems I'd expect from water chemistry that doesn't mesh well with one style or another. I may be blessed with some good well water, or just can't taste the problems.

Like Brant said, 5.2 buffer may not work for you. I swear I've heard of as many people using it to ill results as have had their problems fixed.

If you think you're having pH problems, test your mash with good pH strips, the water pH itself doesn't matter as much as the mash pH does.

sorry brant, your link goes nowhere, how about the rest of what your saying?

Chris,
If the link didn't work for you, goto google and enter a search for "water chemistry in brewing". It's the first link.

Chris, without a water test you just have no way of knowing whats going on with your water. I know it's hard to cough up the 15 bucks for the test www.wardlab.com.

You are flying blind with out one. It's a small price to pay for piece of mind.

Here is a couple examples for you. As you can see the "PH" of these water samples is not bad at all. If you were to not have a test and checked the PH and came on here and told the forum your PH was 7.4, most, if not all would say that your PH is fine and not your problem. But what you don't see from a "PH" test is the bicarbs in this water are so high that a lightish colored beer just can't buffer the mash PH into proper range for best flavor results. This water makes a harsh bad tasting lighter beers. As far as the PH 5.2 I have used it with mixed feelings as to what if anything that it does. After all how can one configuration of chemicals/salts possibly know what "your" water is. It must be based on general problems encountered in brewing water. My water problems were not general at all.

If you want to know whats going on with your water, get the household water test. Or if city water call public utilities.

Well Water Sample
PH - 7.3

Sodium, na - 19
Potassium, K - 2

Calcium, Ca - 120
Magnesium, Mg - 43
Total Hardness, CaCo3 - 479

Nitrate, N03-N - less than 0.1
Sulfate, S04-S - 5
Chloride, Cl - 6

Carbonate, C03 - less than 1
Bicarbonate, HC03 - 613
Total alkalinity, Caco3 - 503

Total Iron, Fe - 0.83


Softened Water Sample
PH - 7.4

Sodium, na - 233
Potassium, K - less than 1

Calcium, Ca - less than 1
Magnesium, Mg - Less than 1
Total Hardness, CaCo3 - 1

Nitrate, N03-N - less than 0.1
Sulfate, S04-S - 3
Chloride, Cl - 4

Carbonate, C03 - less than 1
Bicarbonate, HC03 - 622
Total alkalinity, Caco3 - 510

Total Iron, Fe - 0.03



CLB

LIke CLB says, you need to get a test. pH of water really doesn't do yuou much good. You need to know what buffers are in the water and how that will effect your mash. It's mash pH, not water pH, that counts.

Ok guys, thats my next step, will let you know when I find out,Thanks.