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Thank you, my man. Appreciate the advice.

Case of having to, as I don’t have a PH meter either! :laugh8:

The measurements check out on strange-Steve’s formulae and also my friends. I think I’m going to give it a try at these doses.

Phew. Checked my calculations against this method too, and they are very similar. Tiny bit different, but near enough and good enough for me. Thank you so much for this, guys. In a short space of time, you have really taught me some important info. Keep on learning. acheers.

I have some PH sticks that range from 4.6 to 6.

The chloride and sulphate on IPA box are incomplete. should be: 9.71g of Gypsum 0.92g CaCl

Apologies, strange-steve. I think I am trying to run before I can walk on this. Based on your superb style guide, I have created this chart now. I am hoping this is correct. I haven't quite worked out how to increase and decrease calcium effectively, but I suppose all this is about...

That's great. So, the additions my friend gave me are pretty spot on then. for 31 litres of total water: 26.89ml Phosphoric Acid 75% 15.87g Gyspum (so4) 6.31g CaCl flakes Gives HC03 of 40, S04 of 400, Cl 200 and Calcium 170 my Hc03 is 447.74. My S04 is 13.52. And my Chloride is...

thanks strange-Steve. That’s most helpful. Now all I need is to find a chart for target alkalinities for most beer styles. I believe porters are around 150. Stouts 200. Lager 35. One day I’ll get my head around salt additions too! It’s all a bit like cracking the Enigma Code.

I got mine through BrewUk and they charge £32.99 plus £2.99 postage. I live mid Essex and the water here is insanely hard.

Here’s how my friend worked out the mls of PA @75%. assuming I am aiming for an alkalinity of 40 for an IPA... (Actual alkalinity- target alkalinity) x total hot liquor volume, then divide by acid addition alkalinity reduction factor. This will give you your acid addition in ml. Acid reduction...

Thanks @Argentum. That's very useful. So... 61/50 x 367 = 447.7 HC03 447.7-40 = 407.7 to remove (to hit 40 HC03) 407.7/61 = 6.68 6.68/12.1 x 31 = 17.11 mLs - to treat 31 litres of my water for an America style IPA. Would that give me PH of 5.4 or 4.3? I would then need to solve the 1:3...

It would seem then that the mount of 75% Phosphoric Acid my friend suggested (26.89 mL) would that be way too much?

As a rule of thumb, should I aim for the theoretical wort alkalinity value e.g. ~150ppm for a stout and ~38ppm for a lager - or aim for a mash PH of 5.4 for all brews (adding 13.8 mL to every beer I brew)?

@Argentum, you are a god send. So, if I wanted to make at stout at ~90ppm alkalinity: 367 - 90 = 277ppm to remove 277/50 = 5.54 mEq/L 75% Phosphoric Acid has ~12.1 mEq/L 5.54/12.1 x25l = 11.4 of 75% Phosphoric Acid to be added Is that right? How do I know if it's in the right PH area - or...

I think I am being a bit thick here. I normally ferment a 23 litre batch, from around 31 liters of total water. I am guessing you mean total water of 25 for PA addition.

Is that 13.4mL to the mash water or total 31 litres (so it'll cover both mash and sparge)? Would I use this same amount for every beer, or would it need less for say a lager and more PA for a stout? Thank you so much for your guidance.

Yeah, @Argentum. Not sure why I put bicarbonate in there. I think alkalinity in CaC03 converts to HC03 447.74 (so I'm told!).

Haha! Crazy hard. A pint of this stuff and you pee bullets. Thanks for considering this, strange-steve. I'd like to go for all tap water and then when I wrap my head around it all, I will start juggling with diluting it wish Ashbeck or something. I must inputting something wrong as using...