Brewers often choose phosphoric acid over lactic acid for pH adjustments in brewing due to the following reasons:Flavor Neutrality: Phosphoric acid is flavor-neutral at typical usage levels, meaning it doesn't introduce any off-flavors or alter the taste profile of the beer. In contrast, lactic acid can add a slight tangy or sour note when used in larger amounts, which may be undesirable in some beer styles, especially if you're not brewing a sour beer.Cost and Availability: Phosphoric acid can sometimes be cheaper and more readily available, especially in larger quantities for brewers looking for cost-effective solutions.Concentration: Phosphoric acid is usually available in higher concentrations (often 85%), so brewers can use less of it to achieve the same pH adjustments, which might be preferred for precision and efficiency.Water Chemistry: Phosphoric acid doesn’t contribute significant flavor ions to the water profile. While lactic acid contributes lactate ions, phosphoric acid introduces phosphate ions, which are generally more neutral in impact on the final beer's chemistry.
@@Ping_Localh0st127 Do you believe that at a 5 gallon brew level it makes a difference? I have never noted an off flavor using lactic acid. I do not usually use more than 3ml (max) at a time in my recipes. If I need further pH lowering I will add some acidulated malt to the grist. Also never causes me an off flavor.Maybe I just cannot detect it. Cheers!
@@SCROWMD I brew 5.5g batches.. Using lactic acid in amounts above 5.5 mL (or roughly 1 mL per gallon) may start to impart a noticeable lactic or sour flavor. If you need to add more than this to reach your target pH, consider using phosphoric acid instead, as it will have a more neutral impact on flavor.
I like your videos, always good information for us homebrewers, thank you. It is obvious to me you have had a brewing and chemistry education. I missed a brewing water chug at ending. I get it, you're standard message is important, and not chugging maintains it's credibility.
That water profile looks great to me! That should be sufficient sulfate to enhance the hops. If you are happy with how your IPA turns out, I wouldn’t change it at all.
Thank you.Easy to understand info. I'd also mention lactic acid to adjust pH
Great idea, I will add some information covering pH adjustment with acids in the description
Brewers often choose phosphoric acid over lactic acid for pH adjustments in brewing due to the following reasons:Flavor Neutrality: Phosphoric acid is flavor-neutral at typical usage levels, meaning it doesn't introduce any off-flavors or alter the taste profile of the beer. In contrast, lactic acid can add a slight tangy or sour note when used in larger amounts, which may be undesirable in some beer styles, especially if you're not brewing a sour beer.Cost and Availability: Phosphoric acid can sometimes be cheaper and more readily available, especially in larger quantities for brewers looking for cost-effective solutions.Concentration: Phosphoric acid is usually available in higher concentrations (often 85%), so brewers can use less of it to achieve the same pH adjustments, which might be preferred for precision and efficiency.Water Chemistry: Phosphoric acid doesn’t contribute significant flavor ions to the water profile. While lactic acid contributes lactate ions, phosphoric acid introduces phosphate ions, which are generally more neutral in impact on the final beer's chemistry.
@@Ping_Localh0st127 Do you believe that at a 5 gallon brew level it makes a difference? I have never noted an off flavor using lactic acid. I do not usually use more than 3ml (max) at a time in my recipes. If I need further pH lowering I will add some acidulated malt to the grist. Also never causes me an off flavor.Maybe I just cannot detect it. Cheers!
@@SCROWMD I brew 5.5g batches.. Using lactic acid in amounts above 5.5 mL (or roughly 1 mL per gallon) may start to impart a noticeable lactic or sour flavor. If you need to add more than this to reach your target pH, consider using phosphoric acid instead, as it will have a more neutral impact on flavor.
Great information 🍻🍻thanks for the video🍻🍻
I like your videos, always good information for us homebrewers, thank you. It is obvious to me you have had a brewing and chemistry education.
I missed a brewing water chug at ending. I get it, you're standard message is important, and not chugging maintains it's credibility.
I am glad they are helpful! And that is such a good idea! I wish I had been clever enough to think of doing a brewing water chug at the end
Sweet guide! This was a great overview of water profiles.
Thank you!
Hell yes !!! Thank you
For an ipa what would you recommend . Starting at with RO water …?
I use , 50ca /50,chloride /80 sulfite ? Does that sound ok for a west coast ?
That water profile looks great to me! That should be sufficient sulfate to enhance the hops. If you are happy with how your IPA turns out, I wouldn’t change it at all.