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I recently made a milk stout into which I pitched a pack each of Windsor and SO4. It turned out well. Next time I think I'll just go with Windsor only.

Why not simply do a test of your water first wherein you take 10 Liters of your 367 ppm alkalinity water and add 5.4 mL of your 75% Phosphoric Acid to it, stir well, and see if that brings it down to a measured 5.4 to 5.5 pH with your pH sticks. If you happen to have a local retail water...

On a mL for mL "equivalency" basis (in the ballpark of a ~pH 5.4 environment), by my figuring: 80% Lactic Acid and 67% Phosphoric Acid appear to be quite close 88% Lactic Acid and 72% Phosphoric Acid appear to be quite close AMS(CRS) and either 30% phosphoric Acid or 32% Lactic Acid appear to...

Given that the Murphy's 75% Phosphoric Acid technical sheet seems to indicate a need for in the neighborhood of twice as much acid addition for any given task as I had computed, I have spent the better part of the day evaluating all of the mash and sparge pH adjustment spreadsheets and online...

If this helps anyone, 75% Phosphoric Acid is a bit stronger (mL for mL) than 88% Lactic Acid. At somewhere around 72-73% Phosphoric Acid it becomes pretty close to 88% Lactic Acid (mL for mL).

All I'm saying is: Trust but verify. This should be simple to do on plain water. Why ruin actual batches of beer?

Better test your acid additions on 31 Liters of your water to see if it ends up at 5.4-5.5 pH before you commit to using such large amounts of 75% Phosphoric Acid. pH sticks are notoriously terrible. ColorpHast, which is the likely to be the very best among them read about 0.3 points low, and...

Do you have a pH meter?

It depends. Say you are starting out with 300 ppm alkalinity and your RO unit removes 95% of it. You would then have RO water with 15 ppm alkalinity.

pH 4.3 Multiply by 0.905 to hit ~5.4-5.5.

I am of the opinion that Kai Troester (Braukaiser) is behind the Brewers Friend mash pH related software.

If you know the mEq/mL for any other acid, the same math as above applies, only via the substitution of the mEq/mL of your chosen acid in those places where the value "12.1" appear above. If anyone knows it, I would like to know what the nominal mEq/mL of AMS/CRC acid blend is considered to be...

This chart expresses that to remove 100% of present alkalinity (this time expressed as bicarbonate, or HCO3-) requires hitting 4.3 pH. And also (via a bit of extrapolation along the Y axis which is scaled from 0 to 1) that to hit 5.4 pH requires about 90-91% of whatever acid is required to hit...

I corrected post #388 above. 75% Phosphoric Acid contains ~12.1 mEq's/mL, and originally (in error) I had stated this as 12.1 mEq's/L. The calculations derived are not impacted by this initial error since I expressed it incorrectly but calculated it correctly. Sorry if this is confusing, but...

Alkalinity is expressed in terms of ppm CaCO3. The molecular weight of 1 molar CaCO3 is 100 g/L. But Ca++ has a valance of +2, so the equivalent (or Normal) weight of CaCO3 is 100/2 = 50 That is where the '50' comes from.

To remove all of your waters alkalinity you would have to drop it to pH 4.3, and to drop it to pH 5.4 instead requires that approximately 91% of any calculated acid sufficient to reduce alkalinity to zero be added. For the case of 25 Liters this becomes: 367/50 = 7.34 mEq/L 7.34/12.1 x 25L =...

Your water has ~367 ppm of alkalinity. Lets say that you want to drop 25L of this water to ~47 ppm alkalinity as per the advice you received (as provided above) for AMS/CRC. 367 - 47 = 320 ppm alkalinity to remove 320/50 = 6.40 mEq/L 75% Phosphoric Acid has ~12.1 mEq/mL 6.40/12.1 x 25L =...

Close enough.

You should achieve 25 Liters of nearly zero alkalinity water at ~pH 5.5 by adding ~13.4 mL of your 75% Phosphoric Acid to it. Don't be concerned as to much (if any) flavor impact from the Phosphoric Acid.

@Lee Brown, It appears as if either your bicarbonate or your alkalinity is stated incorrectly above.