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 around 10 ml/gallon or more of 10% phosphoric acid or close to 1 ml/gallon of 85% phosphoric acid to get my pH in range.
I have used lactic acid in the past, but was able to taste it at the levels I required. Since then, I started using a combination of the two, but am wondering if it's unnecessary. I just don't want to go overboard and use potentially unhealthy amounts.
I have used lactic acid in the past, but was able to taste it at the levels I required. Since then, I started using a combination of the two, but am wondering if it's unnecessary. I just don't want to go overboard and use potentially unhealthy amounts.