Fri Jan 25, 2008 7:05 pm
6.8 is not all that high. My tap water ph is 7.3. Burton and Edinborough are both well over 8.0. What you need to worry about is the ph of your mash, not of your tap water. You malts, especially the dark malts, will buffer the ph of the water down to a manageable level, generally in the 5.0-5.5 range. Once you mash in and get your temperature stabilized check the ph, remembering that it does take a few minutes for the ph to stabilize after doughing in too. At that time you may need to adjust the ph with something. Again, wait at least 5 minutes before checking the ph.
I wouldn't be at all concerned about your current ph level.
Wayne
Bugeater Brewing Company
