I apologize if this question has been asked before, as I’m sure it has. And from my experience in other forums I know it is poor etiquette to ask a common question without researching previous threads/forums for the answer before you ask it. However, I did search but kept coming up with “no search results” each time. My question is simply “Do I need to add a certain amount of acid to my mash water prior to adding the grain in order to ensure I get to the magic pH of 5.2?” I use either RO water and/or distilled water, adding brewing salts to distilled water to build a profile, and doing minimal additions to RO water as the label on the 5 gallon bottle clearly states that minerals have been added “for taste”. I have searched Google as well, but can’t seem to find a clear answer that makes sense.