# FAQ overflow

## Great Answers to Questions About Everything

#### QUESTION

So I've been doing all grain for quite some time now, but I've always "winged it" in regards to my water chemistry. I've been using a mix of Reverse Osmosis and Spring water, which gives good results for pale beers (hefe, lagers, blondes), but my darker beers and IPAs have sometimes come out a little astringent. I suspect my mash pH isn't being controlled properly and so I want to figure out how to monitor and control my mash pH.

So what kinds of tools do you guys use to (a) measure your mash pH, and (b) correct pH when needed?