I recently moved and haven't been on this forum for a while, trying to get back in the swing. I have sort of a general question and just looking for any input. The problem I am having is I haven't gotten the same quality that I was used to pre-move and my efficiencies are down a bit. I moved from Northern Pennsylvania to Indianapolis and just can't seem to hit my typical quality or targets. Anyone have any experience with how long it takes to recalibrate? I think my ingredients are just as good (or better) than they used to be from my local shop. This should be a great learning opportunity, I'm sure that there is something that I am overlooking or have to consider now that I could ignore before.The step that I have now that I didn't before is compensating for water quality, I had to shift to a bottled water with mineral/salt addition. Mash is coming in right around pH 5.2. Maybe it is as simple as my water corrections and I just have to get through the bumps and bruises of fine tuning this step. If you haven't moved, what are your biggest brewing considerations that others seem to ignore? Just for information sake, I am not an IPA brewer. I like IPAs but I generally just purchase this style. Beers I've brewed since my move are an Irish Red, Dunkelweizen, ESB, and Porter. The dunkelweizen was good but it went downhill incredibly fast, this may be the style though since it is the first time I've brewed that one.
