lowering mash PH
I forgot to buy acid malt and I need a little something to lower the mash PH. I've been using RO water because I think my tap water, even when filtered, has been a problem. I happen to have some food grade citric acid sitting around. Could I use this? If so, how much?
Or is there something else I can buy at a grocery, healthfood store, or nursery that I could use?
Lastly, the brewing water guide I have recommends skipping acid malt on stouts, but I'm cold-steeping the dark grains for this one, so they won't be in the mash. Am I correct to assume that this negates the advice to skip acid malt?
Warden's Lament (Sour tripel)
Seek Truth (Pear brandy barrel-aged tripel)
Hopsail Belgian single
Summer Night (Dark raspberry saison)