Originally Posted by bduane
Ok, but lets remove the salts from the equation. Acccording to Palmer you can use up to 2ml per gallon of lactic acid before it beings imparting any flavors. It seems like you could bring the pH/alkalinity down to a reasonable range on just about any water without exceeding that recommendation for very cheap.
Are there other reasons you might not want to use lactic acid to reduce alkalinity? What other effects of using it are there to worry about?
In my case, my alkalinity is high. That makes my beers not taste really great. I can use 1 ml of lactic acid per gallon before I taste it, but that still doesn't get my pH in range. My chloride is low, so adding some CaCl2 is a good idea. But that doesn't do it either.
RO water costs $.78 cents for two gallons. I can buy 2 two gallon jugs and have no problem hitting my mash pH and getting the right flavor profile. so that's what' I've been doing.
The next thing I'm going to try is using slaked lime to drop my alkalinity.