I've been brewing for a long time but I never paid much attention to the water I was using. I used a Charcoal Filter to remove the Chlorine but that's about it. I started using Bru'n Water & it changed every thing. The obvious thing is pH is important & I didn't know anything about it. The Bru'n Water / Water Knowledge Monolog was very informative & the pH ranges for Pale & Dark beers fall in the range of 5.2 through 5.8 pH. So, when & how do I measure the pH? I have a Milwaukee PH 600. It seems I'm interested in the pH of the Mash Run Out to keep the pH from going past 5.8 to prevent leaching Tannin by over Sparging.. It also seems that I'd be interested in the pH of the post boil & finally the pH of the post Fermented beer (after racking to Secondary?) One final question, The package says to store the meter with water to keep the electrode wet. Not "Storage Fluid"? I have the Calibration Solution but I haven't performed that yet. Thanks for any help you can offer or a link to a tutorial.