16 replies to this topic

[positiveContact]

Just curious if anyone has used it to adjust mash pH and impact flavor.  seems like it might make sense in a light colored beer that is hopped with citrusy hops.

[denny]

nope, bad idea.  If you use enough to impact pH, it will also impact taste.  You don't get any citrus flavor from citric acid IME.

[positiveContact]

nope, bad idea.  If you use enough to impact pH, it will also impact taste.  You don't get any citrus flavor from citric acid IME.

 

just noticed it in that bru'n water link you provided in the other thread and it got me wondering since I have a big bag of food grade citric acid I use to descale my coffee maker.

 

my go to is now straight lactic acid if I don't want to add as much gypsum or CaCl.

Edited by Zsasz, 28 July 2019 - 12:02 PM.

[pkrone]

Use to use it as an anti-oxidant in a mixture with brewtan-B and sodium metabisulfite.     I stopped because it was so hygroscopic that the mixture got lumpy within a few weeks in spite being in a small, sealed container.

[positiveContact]

Use to use it as an anti-oxidant in a mixture with brewtan-B and sodium metabisulfite.     I stopped because it was so hygroscopic that the mixture got lumpy within a few weeks in spite being in a small, sealed container.

 

huh, mine is staying pretty sand like in the bag.

[pkrone]

Whoops,  I was thinking about ascorbic acid...        Yeah, the citric acid I use for making mozzarella doesn't do that.   

[Big Nake]

Whoops,  I was thinking about ascorbic acid...

Right... AA is part of my trifecta mix. Are you still using SMB, AA and BTB in your beers, Pete?

[pkrone]

Right... AA is part of my trifecta mix. Are you still using SMB, AA and BTB in your beers, Pete?

 

 

I'm just using SMB and BTB.   

[HVB]

I'm just using SMB and BTB.

Did you stop using AA or never use it? If you stopped using it, why?

[neddles]

Did you stop using AA or never use it? If you stopped using it, why?

 

Use to use it as an anti-oxidant in a mixture with brewtan-B and sodium metabisulfite.     I stopped because it was so hygroscopic that the mixture got lumpy within a few weeks in spite being in a small, sealed container.

[HVB]

That's what I get for not reading every post. Thanks!

[neddles]

Been there!

[pkrone]

Ah, Neddles, I always appreciate you sparing me the discomfort of replying.   Strong work, sir!   

[denny]

just noticed it in that bru'n water link you provided in the other thread and it got me wondering since I have a big bag of food grade citric acid I use to descale my coffee maker.

 

my go to is now straight lactic acid if I don't want to add as much gypsum or CaCl.

 

Are you using minerals to adjust pH?

[positiveContact]

Are you using minerals to adjust pH?

Yeah but sometimes for flavor reasons I only want to add so much. That's when I reach for the lactic acid to do the rest of the job.

[denny]

Yeah but sometimes for flavor reasons I only want to add so much. That's when I reach for the lactic acid to do the rest of the job.

 

You need to listen to the new podcast on Wed.!  We discuss how water treatment is a 2 step process.  Minerals first for flavor, then see what they do to pH ad adjust from there.  Kinda what you do, but we don't really count on minerals to adjust pH.

[positiveContact]

You need to listen to the new podcast on Wed.!  We discuss how water treatment is a 2 step process.  Minerals first for flavor, then see what they do to pH ad adjust from there.  Kinda what you do, but we don't really count on minerals to adjust pH.

 

yeah - pretty much that's what happens except for really dark beers which get minimal salts added b/c too much and I'd be adding baking soda to undo it!