TIL the hard way: pH strips beat guesswork for cold brew strength, took 4 months of trial

I kept getting sour batches no matter how long I steeped, then I grabbed a $9 pH meter from a hardware store in Denver and found my tap water was way alkaline, so now I adjust with a pinch of baking soda and it's smooth every time, anyone else tune their water chemistry for cold brew?

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jake_bell9923d ago

Baking soda in cold brew sounds wild but I might actually try it now.