Which acid?

[Bolsover Brewer]

Anyone wanting to get into the knowledge of water additions in simple terms Martin Brungard Brunwater knowledge.
https://www.brunwater.com/water-knowledgeAcid becomes a personal choice, for me I use phosphoric acid 25%

 

[MmmBeer]

I have used lactic acid on two separate occasions and noticed the taste on both, unpleasant. CRS works, would consider using phosphoric, if I knew a supplier and a dosage rate.

 

[marshbrewer]

I used to use CRS / AMS but have to use so much I was concerned with the amount of sulphate it was adding making it difficult to hit certain profiles.

I use 85% food grade phosphoric acid now. Got a big 1L bottle for about £15. Even after postage I don't think it was much more than £20.

 

[marshbrewer]

Sorry @MmmBeer ; I missed your post. I got mine from APC pure in Manchester and calculate my dosage rates using the water calculator in Brewfather.

 

[The-Engineer-That-Brews]

I used to use CRS / AMS but have to use so much I was concerned with the amount of sulphate it was adding making it difficult to hit certain profiles.

I use 85% food grade phosphoric acid now. Got a big 1L bottle for about £15. Even after postage I don't think it was much more than £20.

Thanks for sharing the link as I’ve been having trouble getting a source of phosphoric

 

[The-Engineer-That-Brews]

It all depends on the water content you start with. If you read what Gordon Strong has written, his source water is terrible. I'm sure he's worked on this for years before going to square one with R/O water.

Fair point, sir!

 

[MartinF]

I have used lactic acid on two separate occasions and noticed the taste on both, unpleasant. CRS works, would consider using phosphoric, if I knew a supplier and a dosage rate.

Phosphoric 75% sold by Get 'er Brewed. Usage rates can be calculated in Brewfather, BeerSmith3, Bru 'n Water, and probably others (Brewer's Friend?).

 

[JockyBrewer]

Would it be safe to assume that for most of us, especially if using UK levels of mineral additions in the mash, coming above the taste threshold of lactic acid is not realistically any concern?

I know a couple of very good brewers based in London that have no problem using lactic acid. Both have won a lot of awards.

I've also tasted the lactic acid in some other people's brews, including in some commercial microbrewery beers.

Basically, it is possible to pass the taste threshold, but it's also possible to stay within it and brew amazing beer. Try it and see.

 

[AJA]

I guess you could also use a combination of acids. E.g. if you have too much sulphate or chloride using CRS, use some and then lactic to reduce the alkalinity to desired levels

 

[The-Engineer-That-Brews]

I guess you could also use a combination of acids. E.g. if you have too much sulphate or chloride using CRS, use some and then lactic to reduce the alkalinity to desired levels

Yes this is what I do: I use 0.3 ml/L of lactic to remain below the taste threshold then take it the rest of the way with CRS.

I did some tests on this using a Salifert KH test, and combinations of the two different acids just add up as you would expect:

• 0.1 ml/L of lactic (80%) removes 52ppm of alkalinity
• 0.1 ml/L of CRS removes 19ppm of alkalinity