Hi Folks Just beginning to get into All grain on a wee scale, Last year I done some 5 litre batches that came as a set from the local home brew store, I then became quite obsessed wi a PDF which the well known Scottish Craft Brewers BrewDog release each year, DIYdog. In which they reveal the recipes for all of their beers. In this book each recipe is a 5 Gallon recipe of which I use brewers friend to scale doon to 5 litre, I also read a fair bit on the perfect water parameters. I went to the trouble of getting my local water report and using the water calculator added some tiny amounts of Gypsum, Calcium Chloride, Magnesium, and LActic acid to match the Light and Hoppy profile on here... I matched it pretty close to a 10 litre bucket of brew water. However I noticed the water pre brewing was now at a PH of 4 Can somebody explain how I can adjust water for a specific beer without creating this PH problem or.. is this even a big problem for my brew today I adjusted by adding more Bicarb, which took it to PH 6.. i then had to readjust the mash back down to 5.4.. I am now confused if this will have messed up my original water perimeter Oh and the Water Profile for Edinburgh on here is very different from the official one I have.