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I have been a big fan of Imperial Darkness for awhile. I use it for pretty much every dark-ish to dark beer that I brew. It starts and finishes pretty quick (?) and attenuates well. Here's my problem. I have had a few bottle conditioned/aged brews in the past year that ended up over-carbed. The...

This is possibly a silly question, but is there any safe limit to the amount of food grade phosphoric acid someone should be putting in their mash? I know my source water profile, target profiles and target mash pH, but in some cases where I cannot dilute with distilled or RO water, I could need...