Hi Everyone !
Lately, our homebrewing community of Foreign homebrewers established in Korea decided to begin to treat our brewing water. As with everything related to Homebrewing in Korea, it's absolutely difficult to source products locally.
So, we finally found the products we need, but we are wondering the following:
1- Is that thing Di-ammonium Phosphate?
I never was a good student in chemistry classes in my youth, but I remember reading somewhere that "Ammonium Phosphate, Dibasic" and "Di-ammonium Phosphate" are the same thing.
The industrial aspect of it raises the following question: Can we use it, as it is, as a yeast nutritient (DAP) ? Don't we need to "cut" it with something? Is it food grade?
2- Also, if we find CaCO3, CaSO4, and/or other compounds conditioned as chemistry supplies in their row powder form, can we use them as brewing salts/water profiles adjustments without any risk?
Thanks in advance for the help !