Re: Understanding my water
Posted: Mon Feb 08, 2016 10:15
HTH1975 wrote:What about using phosphoric acid to reduce water pH? That approach seems popular on the US forum I'd previously looked at. Is Hydrochloric acid a better approach, or just a different one?
There are significant issues using phosphoric that are overlooked by the US Authorites that recommend the use of phosphoric.
The most obvious is that in water with large amounts of calcium you get a precipitate of 'apatite'. . .this is stripping calcium from the water which you actually want to be left behind. I theory you can get rid of the precipitate by adding more phosphoric, but then you have to ask what that is going to do to your mash pH.
The benefit of using something like hydrochloric and / or sulphuric acids is that the taste thresholds are similar or lower than phosphoric, but the reaction products are soluble . . . and more importantly desired in brewing!! Those brewers with high alkalinity can make all their adjustments to sulphate and chloride using these acids without actually adding any calcium salts (or minimal levels). I now several brewers that have adopted this approach and are making fantastic beers with water from the tap, whereas the beers made using the various US centric approaches were less than optimal.