Interesting to hear it went well. Will get ph strips. I am not going to add much more than a tea spoon of anything during my first try. I listened to that beersmith podcast that pp posted. It is featuring a grandmaster judge called Gordon Strong. He used phosphoric acid to get ph down of his water before mashing. That got ph out of the way. He steeped all specialty malts on the side to keep them out of the equation then added not more than a teaspoon of this and that for mere taste and sufficient minerals for the mash. Compared it to cooking and spicing a soup. He started with ro water which i don't have access to but the acid should work for me to get my high alkalinity down. I will try with lactic acid. I may not add anything else on my first try. Interesting thing with that calculator is that it warns for harmfull amounts of calcium if trying to emulate Burton water.

Made a new double voile bag today. :razz: Bridesmaid material. Much finer fabric than my old bag. Feels a bit less durable than the other. Think I will use the strong coarse bag inside the new finer bag. Total 3 layers. Should i lift them up together or take coarse bag out first, with most of the grain then lift the fine bag out to collect finer left overs?