Phosporic Acid & Calcium Sulphate

[evyn]

Hi,

Can anyone point me to an online resource or explain the correct use of Phosporic Acid & Calcium Sulphate to reduce PH? The PH of my house water is 7.0 - 7.5.

Regards,
Evan

[rich]

I think a lot of folks use lactic acid for pH adjustment. I just use Five Stars 5.2.

[evyn]

Five Stars don't market in South Africa... We have to use very basic equipment and ingredients

[Kaiser]

Can anyone point me to an online resource or explain the correct use of Phosporic Acid & Calcium Sulphate to reduce PH? The PH of my house water is 7.0 - 7.5.

Do you actually have a problem with your mash PH? The PH of the brewing water is not really an indicator for that as the grains will pull down the PH for you. If they don't get it down as far as 5.2 - 5.4, then you will have to acidify the mash.

Kai

[evyn]

Yes, there is a problem with the mash PH. It is way too high, usually above 7.0.

[Kaiser]

Yes, there is a problem with the mash PH. It is way too high, usually above 7.0.

Yes, that is way to high. Most of the time the mash can pull it at least into the upper 5s or lower 6s. Though it doesn't anwer your question, do you have a water report for this water. I'm looking for alkalinity, as this has to be very high to keep the PH above 7 for mashing.

How do you measure the PH?

Kai

[evyn]

Sorry, I don't have a report. Does it have a bearing on using phosphoric acid and calcium sulphate?

I am using an aquarium water tester, which tests between 5.00 and 8.00. I have tested it against a friend's electronic PH tester and it seems accurate enough.

[Kaiser]

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