1)Pretty sure it won't affect any of the brewing-related stuff (bicarbonate, calcium, magnesium).deebo wrote:A few quick questions I hope are relevant:
1. What does a carbon water filter change in your water exactly? (I know they reduce chlorine, but was wondering what, if any, adjustments would need to be made from the local water report)
2. Does anyone know if the grays distilled water in the supermarket is suitable for brewing?
3. I read someplace that temperature effects ph? How much of a difference does this make, should I be taking mash ph of the cooled liquid or at mash temp?
2)Distilled water, without any additions of salts, is unsuitable. Distilled water is void of the essential minerals needed for different processes (enzyme activity, yeast health/function, and others).
3)The word on the street says 0.3 pH units decrease at mash temps vs. room temp. If you're using a meter, you could be shortening the life of the electrode by using it at elevated temps. Definitely measure at room temp.