DetailsPhosphoric Acid, 25% solution, 250 mL. This is used to lower pH when the maximum drop in pH combined with the minimum increase in titrable acidity is desired. We recommend that you use a pH meter when adding this material. Typical usage is from 3 to 10 mL per gallon. This is a strong mineral acid which requires careful handling. It is also used as a reagent in the Aeration-Oxidation test.
This product is only eligible for ground shipment within the contiguous United States.
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5.0 / 5.010 Reviewsfor adjusting Mash pHI prefer using Phosphoric acid to Lactic acid for adjusting my mash pH for 2 reasons:_x000D_1 - Phosphoric acid is much stronger than Lactic acid, so i need much less_x000D_2 - Lactic acid has a stronger and more noticeable taste than Phosphoric acid. _x000D__x000D_I have a lab quality pH meter and use pipettes and the BrunWater spreadsheet to come up with my mineral and acid adjustments._x000D__x000D__x000D_Warning - this acid is strong and you must take it seriously. Don't just add an ounce and see what happens. You need to know what you are doing._x000D_March 16, 2013Better than lactic acidBased on an article I read by Gordon Strong, I use Phosphoric Acid to lower my mash pH if I need to adjust it. It has no taste, just make sure you have a pH meter when adding it.March 27, 2013Takes care of hard waterI add some acid to offset the hear water I use when mashing. Unlike Lactic acid, Phosphoric acid has no taste, so its perfect for the mash, or adding a bite to your beer.May 15, 2013Water adjustmentAfter reading a book by Gordon Strong I was curious about using Phosphoric acid to lower mash pH. I have a pH meter and added some acid to counteract the alkalinity of my brewing water. It worked, with no off flavors.July 11, 2013Perfect for Mash AdjustmentsWith no taste contributions, this is perfect to adjust your mash. I use it every single brew day to get into that magical 5.2 to 5.4 range.July 24, 2013good if you have hard water when mashingThe Phosphoric acid can overcome the buffering of the hardness in your mash water and get your pH down to 5.3 so you can produce good wort. I use a dropper and a pH meter and BrunWater to determine how much acid I need (its not a lot). I've had this container for a while nos since I don't have to use much for each water treatment.September 3, 2013All grainGood for acidifying your mash if you have hard water. I use this with my pH meter to get down to a 5.3 pH.November 10, 2013Water adjustmentWhere I live the water is very hard and the pH too high for good beer._x000D_Using my pH meter i add enough acid to get the pH down to about 5.3 so it converts and the yeast like the environment. This has improved my beer quite a lot.December 16, 2013Counters hard waterIt adds enough acidity to lower the pH for my hard water so i can brew better tasting beer. I use it with a pH meter, a little at a time, until I get the pH down to 5.3.January 23, 2014Long term storage of wortI premake wort in a pressure canner and acidify it so its at a pH of 4.5 with Phosphoric acid. When ready to use it I add an equal amount of water and that raises the pH to where the yeast like it.February 17, 2014
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