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Home Brew Forums > Home Brewing Beer > General Techniques > Citric Acid, What is it Good For?
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Old 11-10-2006, 02:47 PM   #1
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Default Citric Acid, What is it Good For?

Well I posted a while ao asking about the effects of adding grapefruit or another citrus fruit to secondary fermentation. People seemed to be cautiously optimistic, although there certainly were concerns about citric acid. Someone suggested it might kill the yeast. I was in my LHBS yesterday picking up ingredients and noticed they sell bottles of citric acid! What is that used for? How much is it used? In what quantities? I figure if reasonable amounts of CA are healthy in a brew, I might just go forward with the Grapefruit IPA.

Also on a side note, what is the procedure for adding fruit in secondary. Some seem to like to boil it with water and then add it, others, to freeze it. Also, how is it removed? Do I re-rack my beer? Thanks!
-Ben

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Old 11-10-2006, 03:00 PM   #2
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I don't have a clue as to the effects of citric acid but since you'll be using a ton of hops anyway, Cascade would definitely impart a citusy aroma.

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Old 11-10-2006, 03:09 PM   #3
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Citric acid is used in Winemaking and Meadmaking. I have not heard of anyone using it in ales/lagers.

It is a fairly common addition to meads, however.

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Old 11-10-2006, 03:19 PM   #4
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citric acid does not interfere with fermentation - i made a hard lemonade clone with frozen concentrated lemonade which included citric acid and it fermented great for over a month

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Old 11-10-2006, 03:49 PM   #5
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Well, that's the go-ahead I needed. Onward towards the Grape-fruit IPA!
-Ben

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Old 11-12-2006, 03:35 AM   #6
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I remember reading somewhere that it's used in small amounts to invert sugar.

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Old 11-12-2006, 05:39 AM   #7
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Quote:
Originally Posted by Carne de Perro
I remember reading somewhere that it's used in small amounts to invert sugar.
True! The acid helps with the process. I squeeze of lemon works just as well.
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Old 11-12-2006, 01:36 PM   #8
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I think I'd just boil some grapefruit juice a couple minutes, cool and add to the secondary or at bottling/kegging.

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Old 11-12-2006, 01:40 PM   #9
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Would the rind of the grapefruit give you the flavor you are looking for? With oranges, there's a lot more flavor in the rind (just the outer, colored layer of the peel) than in the juice; wondering if the same holds true with grapefruit.

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Old 11-12-2006, 02:50 PM   #10
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You raise an interesting question...

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Thinking About: Strawberries and Cream Ale

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Secondary Fermenter:"C-4 IPA!", American Wheat


Conditioning: 4 C's IPA

Drinkin': 4 C's American Pale Ale
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