hi mash pH

[beer today]

each brew I've done TTL, Jennings Cumberland is coming out with a hi pH, approx 5.7.
I live in a soft water area South Manchester, and struggle with all the calculations of water content. I have followed GW's simple water treatment by boiling the previous day, adding 10grams gypsum, followed by one gram epsom salts when cooled. If my mash pH is coming out at 5.7 can I simply increase the gypsum say to 15grams and epsom salts to 1.5g.
I appreciate this is a trial and error business but is my logic correct ?
I understand I could get a local water report based on postcode WA15 6LR, but feel this will lead me into ever decreasing circles of woe at this stage.
Ultimately my beer has been good, all of it's been drunk and people are asking for it, I would however like to understand the finer elements.

thanks in advance
fras

[Mountain]

I'm at the same stage myself.
I was put off by thinking it all seemed a bit too complex and too much like hard work

It appears that it is not as complex as I first thought.......now I've got my head around it.

Might be best to get your water report and ask for some advice here.

Seems like Calcium is your friend and Carbonates are the enemy

[beer today]

yeah, I thought boiling removed the carbonates, I normally boil the day before and rack off once cooled.
Wondered if basically just adding more gypsum and epsom salts would be worth a try.
cheers

[Mountain]

The 'Turning Yorkshire water into brewing licquor" thread has a similar discussion going on, but I'm sure those in the know will be around at some point.

[beer today]

so if my pH is 5.7 , am I right in upping to 1.5 tsps of gypsum to reduce the pH further ?