IPA, ro water and all that jazz

[LordEoin]

Water's an ingredient. The best way to turn your attention to it is to completely bypass your supply.
Even if you use 100% RO, boiled with Camden and left out overnight its still from the same supply. It's just easier to do a test batch with water from a completely different source. Then if the problem goes away, you know for sure.

[imark]

You do  not need to use camden or preboil RO as it should already be stripped of everything.
Also, better to use phosphoric acid than citric for pH adjustment. Use brunwater or similar to predict the additions needed and use a meter to fine tune during the mash.
Have you broken down the ball valves you pass the chilled wort through recently? They get quite nasty after a few brews.

[auralabuse]

Good point lord eoin, and imark, I had citric to hand but will make a point of buying phosphoric. I uses bru n water for the additions. Re the ball valve, yeah I took it all apart and scrubbed etc. Just had a smell of the co2 burping out of the FV and it smells damn good, hoppy as hell so looking good so far

Sent from my HUAWEI GRA-L09 using Tapatalk

[lordstilton]

as mark said its only tap water you need to leave out over night...bottled water and ro water won't have chlorine in them to evaporate so no need.

[Qs]

I use both phosphoric and citric and can't taste a difference in the finished beer. I think you'd need to use a fair bit to really taste it.