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Thank you, @Argentum That is most helpful, my man. acheers.

@Argentum How did you arrive at 9.5ml of 75% phosphoric acid? Does that strip most alkalinity? What are your thoughts on when to add salt additions (gyspum and CaCl)? SOme say in mash and sparge water. John Palmer's book suggests in the kettle and the rest in the fermentor.

Holy mother of God! That is harder than Thanos. You’ll need a bucket of acid. I am awaiting Murphy’s analysis, but I am hoping it’ll be nearer these water board readings. If not, I will be flummoxed.

Ok @Argentum my water board has come back to me and they have said: Mean Max Min Calcium (mg/l) 110 130 93 Sulphate (mg/l) 110.7 121.4 101.9 Chloride (mg/l) 86.6 90 81...

Not yet. They are pretty slow off the mark

Holy moly! You are Albert Einstein reincarnated. I am blinded by Science...and slightly aroused too - in a geeky way.

@strange-steve and @Argentum Following a number of discrepancies, I asked Murphy's to let me know if it is possible the test was erroneous. They retested and there were some irregularities. To their credit they have requested another sample. Be interesting to see if there is a small or big...

I’ve also emailed water company to ask them this. If so, I’m as well buying RO or bottled water.

The KH/Alkalinity one.

@strange-steve I did the salifert test and got 8.3dKh = 148ppm. How does this correlate to alkalinity as CaC03 as reported on my Murphy's report? That says Alkalinity as CaC03 is 367. I have emailed them about this, but so far zero response. I am hoping that these two readings aren't meant to be...

I am wondering if this reading of alkalinity is different to the alkalinity as CaCo3 (367) as reported by Murphy's and also Total Hardness as CaC03 (281). Is this a PH reading at 7.7kdh from kit? I will run test again another day, but there doesn't seem to be any amount on the readings that'd...

No. But now I am thinking of getting one.

I m not sure if this make sense based on my Murphy's readings, but I just di a Salifert Alkalinity test. Mine came out as 0.5 (7.7kdh). Which should mea that I have an alkalinity of 7.7 x 17.9 = 137.83. Is this right?

Thanks again. I may make a few duffers along the way, but eventually I’ll find what works. All the advice has been enlightening. Ive recently also been using temp control too and this has made a decent difference. So the water chemistry addition will hopefully just take it a notch up again...

I have a good think about all of the advice and I am going to go down the line of simplifying it all. I’ve been trying to be too scientific. So, once I get my Salifert kit I will measure how much alkalinity is removed for say 1ml in 10 litres and then scale from there. secondly, I will then...

By the way, your OP is fantastic. Do you think that you might consider updating the acid dosing chart to include phosphoric acid (in particular 75% stuff!).

Thanks, strange-Steve. My apologies for the way this has gone. I’m still perplexed. It would seem that there is a looooot of controversy around what is the right way to do all this. Is there ever really a simple way? This is more complex than Brexit politics

Ohhhh, my head hurts now. I need a lie down. So, in simple terms (for a dunder head like me), no matter what beer style I’m brewing, from Pilsner to Imperial stout, get your mash and water PH to 5.2-5.4 with acid reduction and the salts you want for the style (3:1 for hoppy ipa, 1:1 for...

I like the simplicity of this video advice:

Thanks, Argentum. Water board reports are taken over a number of years and they just post highest and lowest readings over those samples. Something like 50+’samples, I believe