gifty74
Well-Known Member
So I had been very interested over the past few years in water adjustments, analyzing my local water report, etc to improve my beers. With most lighter grain bills my mash pH would settle to around 5.7-5.8, which from my readings, could benefit from an adjustment to get it closer into the 5.2-5.4 range. I started using 10% phosphoric acid as I read several sources that said it is a good choice to lower pH as it has minimal affect on flavor, and that you cannot perceive it's taste in wort/beer. So the first few batches I found that 10% solution is very weak, and it took so much to adjust a few tenths of a pH unit that it was too much work. So I switched to food grade 85% phosphoric acid.
On the most recent batch of IPA I was right around 5.6-5.7 after dough-in. I used about 1.5 ml which dropped it right to 5.2. I felt good, that I was hitting my target pH, and the rest of the session went well. I'm now tasting the finished beer and could detect a very noticeable tartness / twingy taste that lingered very long after the initial taste. I tried it on multiple occasions and dumped the glass as it was far from enjoyable. So last night I had the notion that it might be the phosphoric acid. So I poured a pint, and added a few drops (4-5) of the 85% acid, and sure enough, it magnified the sour/tart flavor! So I've come to the conclusion that the phosphoric acid ruined my beer! Well that stinks. Now not sure what advice to follow. I surely know I'm not adjusting with that acid anymore. Any suggestions?
On the most recent batch of IPA I was right around 5.6-5.7 after dough-in. I used about 1.5 ml which dropped it right to 5.2. I felt good, that I was hitting my target pH, and the rest of the session went well. I'm now tasting the finished beer and could detect a very noticeable tartness / twingy taste that lingered very long after the initial taste. I tried it on multiple occasions and dumped the glass as it was far from enjoyable. So last night I had the notion that it might be the phosphoric acid. So I poured a pint, and added a few drops (4-5) of the 85% acid, and sure enough, it magnified the sour/tart flavor! So I've come to the conclusion that the phosphoric acid ruined my beer! Well that stinks. Now not sure what advice to follow. I surely know I'm not adjusting with that acid anymore. Any suggestions?