Has anyone use sulfuric acid for mash acidification?

Gadjobrinus said:

Sorry to bring this back, but I'm determined to fashion my own kind of "CRS" by figuring out a blend of HCl ad sulfuric that optimally suits my needs. Very intrigued by using acids like these for alkalinity reduction and anion contribution. Any thoughts, Martin (or anyone), since this original post, where one can look for food grade sulfuric?

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Food grade 95-98% sulfuric appears to be available here: https://www.sciencelab.com/page/S/PVAR/23027/SLS3793
Food grade 37% hydrochloric appears to be available here: https://www.sciencelab.com/page/S/PVAR/23027/SLH3052

How one would dilute both to make a CRS or AMS type solution would be a good question for AJ Delange.

gotta say - been using citric lately in pales and IPA's. Done well with both. I have done tastes and attempted to blind test my self (of course impossible) and have found my taste threashold is about 2g in four gallons. I know - mixed units. That is of course with nothing else in the water. The good news is - that amount is the max I need to acidify my mash. I find the citric easy to work with it is in crystaline form and a pound was only $6.00. at 2 grams for the mash, that is 227 brews.

Stout? Probably not (no reason to really for a stout with my water,as that is the wrong direction), but for light, crisp and/or fruitier flavors, absolutely.

bitteritdown said:

Food grade 95-98% sulfuric appears to be available here: https://www.sciencelab.com/page/S/PVAR/23027/SLS3793
Food grade 37% hydrochloric appears to be available here: https://www.sciencelab.com/page/S/PVAR/23027/SLH3052

How one would dilute both to make a CRS or AMS type solution would be a good question for AJ Delange.

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Thanks very much, Bitter. The only thing that held me up from buying sulfuric from science lab is the hazmat fee, which if I recall correctly is $28, so more than the acid itself. But it's still something in mind. Incidentally, if you or anyone is interested, AJ does give the breakdown from CRS here.

Edit: Whoops, sorry. I think for the sulfuric I was pulling from Cynmar. That's reagent grade, not food grade, but as I understand it from Martin, you can presume it's safe.