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Old 11-08-2012, 09:55 PM   #1741
psehorne
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I've seen several different acids (phosphoric, lactic, for example) mentioned for lowering pH. I have gallons of muriatic acid that I use for my swimming pool. Any reason not to use it?

I filled a corny keg with my high pH tap water and each 5ml of 30% muriatic acid lowered the pH by 1.1; 15 ml took it from 8.1 to 5.8.

As I recall a gallon of muriatic acid is about $10 vs about $15 for one ounce of 85% lactic acid (on Amazon).

I need to settle on this before my first batch. My 20L is supposed to ship tomorrow and I anticipate receiving it before the end of next week. So my first brew day could be as early as Saturday the 17th.

Paul
Dave Miller's Homebrewing Guide (first printing 1995) makes the following statement about acids (pages 52-53):
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Remember how I described salt dissolving into water by breaking apart into its component ions -- the process of ionization. Salt ionizes just about totally in water. Strong acids act the same way. If you mix some sulfuric acid with water, it will instantly and almost completely break into hydrogen and and sulfate ions. However, many acids, especially organic ones (organic means that they contain carbon), do not ionize completely. Only a few percent of the molecules of tartaric acid or lactic acid will ionize in pure water. Most of the molecules remain intact.
This means that the acid content of a tartaric acid solution has a relatively little to do with pH.
This implies that lactic acid that some are using is an inefficient and expensive way to lower pH.

I've found no reason not to use muriatic acid (less then $10/gallon).
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Old 11-08-2012, 10:09 PM   #1742
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You should post this question in the brew science forum. There is a lot of people there that will help you. Just to try leave things OT and you´ll get a better answer from them

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Old 11-08-2012, 10:16 PM   #1743
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(OF) Also: I wont use a strong acid like muriatic acid in brewing water. Why not to use sulfuric acid then? muriatic acid if I remember correctly itñs a "blend" of sulfuric acid and salt (H2SO4 + NaC). Toxicity? off flavor?. Really before you do anything check with the pros. It´s complicated for my to to translatemineral names from spanish to english so you´ll get better help from someone else.

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Old 11-08-2012, 10:30 PM   #1744
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You should post this question in the brew science forum
Ah! You are so right. I was not thinking. This is off-topic for this forum.

My apologies.
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Old 11-08-2012, 10:36 PM   #1745
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(OF) muriatic acid if I remember correctly itñs a "blend" of sulfuric acid and salt (H2SO4 + NaC).
It's hydrochloric acid HCl. And you are correct about it being produced from sulfuric acid and salt.
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Old 11-08-2012, 11:14 PM   #1746
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Something I'd be concerned about industrial/household grade chemicals are potential impurities from the entire production chain...metals, toxins, volatiles and so forth related to the equipment the acid is produced with, the quality of the dilution substrate, and the various containers it is housed in before it gets sold to you. If it's not intended for consumption I'd hazard there aren't a lot of strict controls in place on any of that.

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Old 11-09-2012, 03:21 AM   #1747
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My 20L shipped today!!!
It has made it to Paris, FR. Anticipated delivery date Tues 13th
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Old 11-09-2012, 07:02 AM   #1748
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It has made it to Paris, FR. Anticipated delivery date Tues 13th
Please remember to take lots of photos on your first brew day.
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Old 11-09-2012, 07:09 AM   #1749
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Please remember to take lots of photos on your first brew day.
Ah, yes.... thanks for reminding me.

I am sitting here now creating a to-do list (in BeerSmith 'notes') for brew day, so that I don't forget any important steps -- like remembering to add the Gypsum, adjust mash pH, etc.

I'll add 'Take pics' to my reminders.
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Old 11-09-2012, 07:17 AM   #1750
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Ah, yes.... thanks for reminding me.

I am sitting here now creating a to-do list (in BeerSmith 'notes') for brew day, so that I don't forget any important steps -- like remembering to add the Gypsum, adjust mash pH, etc.

I'll add 'Take pics' to my reminders.

Here is my list so far. Items with an asterisk are items that must not be forgotten during the heat of the battle (hopefully a stress-free brew day)

--Advance Prep
Adjust water to ~50ppm hardness with Gypsum (calcium carbonate)
Adjust water pH to 5.8 with acid
Adjust water to < 50ppm alkalinity (optional)
Prepare starter
Take pics throughout the day

-- Before starting
Record ambient temperature
Record barometric pressure (adjust boil temperature, if necessary)
Record water starting temperature

--During Mash
*Adjust mash pH
Record time to increment water temperature between each step
Iodine test for starch
Record pre-boil hardness, alkalinity, specific gravity, and pH

- During Boil
*Add Gypsum to the boil to bring hardness up to 100ppm
*Add Irish Moss at wort boil 5 minute point

-- Post Boil
*Record the post-boil specific gravity (hydrometer and refractometer) before pitching yeast
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