Spine
Well-Known Member
Hello everyone,
I have moderately hard water where I live and I have been in the past using a lot of distilled water to dilute the bicarbonates/carbonates to an acceptable level and then adding some CaCl or CaS04 to get the calcium back up to at least 50ppm. On the last few batches I have been using my city water straight except using food grade phosphoric acid to precipitate out the carbonates from the water but I was wondering if anyone knew what the taste threshold is for phosphoric acid. I.e. If I am using about 30-35ml of 10% phosphoric acid to about 12-13L of strike water for my mash, would this level start to impact the flavour of the beer?
Thanks,
Mike
I have moderately hard water where I live and I have been in the past using a lot of distilled water to dilute the bicarbonates/carbonates to an acceptable level and then adding some CaCl or CaS04 to get the calcium back up to at least 50ppm. On the last few batches I have been using my city water straight except using food grade phosphoric acid to precipitate out the carbonates from the water but I was wondering if anyone knew what the taste threshold is for phosphoric acid. I.e. If I am using about 30-35ml of 10% phosphoric acid to about 12-13L of strike water for my mash, would this level start to impact the flavour of the beer?
Thanks,
Mike