Phosporic Acid & Calcium Sulphate

[evyn]

Evyn,

As a start you should listen to the "Whater Chemistry II" show (http://www.thebrewingnetwork.com/archiv ... -16-06.mp3). There the subject of mash acidification is explained.

Kai

Great, thanks. Will do.

[Danno]

Hey Evyn. You can use phosphoric acid to acidify your mash. I have used it on occassion. There are a number of different acids that can be used. Lactic and Citric acid work well in small quantities but they have a flavor profile that will be discernable if too much is used. Phosphoric is a very common acid. Its big advantage is that it does not leave a flavor profile. It's down side is that you need to be careful using it.

Calcium sulfate will lower the mash pH a bit but you should know your water profile first. If you already have a high calcium or sulfate content, you'll only makes things worse.

See what you can find on your water profile. That's a great place to start. Use the phosphoric but only add a ml or two at a time. It's powerfull stuff.

[newbiebrew]

See what you can find on your water profile. That's a great place to start. Use the phosphoric but only add a ml or two at a time. It's powerfull stuff.

Yea make sure you only do it little by little because you have to knock out the buffers first. You could add a decent amount and see no change but then if you add that same amount again your ph will all of the sudden drop very rapidly.