Jim's Beer Kit

Silver_Is_Money wrote: ↑

Fri Jan 11, 2019 2:17 pm

I don't know if this will help, but at ~73.5% concentration Phosphoric Acid can quite effectively utilize data for 88% Lactic Acid. At 75% you are not far off from this convenience.

Likewise, Phosphoric Acid at 68% can utilize data seen for 80% Lactic Acid.

That’s great, many thanks

Hi, I wondered if anybody had the dosage rates for removing alkalinity CaCO3 with Phosphoric Acid 75%?
Thanks

[quote=james1988 post_id=840095 time=1545380108 user_id=8693] Morning Clarity was absolutely spot on, it was crystal clear. The colour was a light gold, very light flavour to it as well; I think a bit more malt would have helped. The head retention was very good and carbing at 16 PSI seem to do the ...

Great, many thanks.

[quote=orlando post_id=840093 time=1545377191 user_id=8970] [quote=Lanky94 post_id=840087 time=1545350053 user_id=19270] HI Eric. So provided I have the alkalinity correct during the mash, would I use normal untreated sparge water and then measure the ph of my final running's and go from there? [/qu...

[quote=johnnyboy1965 post_id=840023 time=1545155139 user_id=18009] JMHO...you cannot replicate a water profile, as a HB`er its impossible. Im Chef not a Chemist. Brew the beers that suit your tap water. Why would you want to throw so many chemicals at your wort, that you dont really understand what ...