I was listening to Dr. Homebrew from 9/17/15. He was giving someone advice on adjusting his ph. In the podcast he stated "... If you have access and training for such things, a little food grade phosphoric is probably more like what the big guys use." The caller said "I'll stick with lactic." Their response was "Good call."
That left me scratching my head. Maybe just dumb luck, but I started using 85% phosphoric several years ago, when I moved to an area where I had no choice but to build from RO. I add it initially to the mash and sparge water, and also have had success using it for on the fly adjustments if needed. All of this obviously backed up by ph readings using a reasonably accurate meter.
What am I missing? I have no intention of changing things, but more curious than anything.
That left me scratching my head. Maybe just dumb luck, but I started using 85% phosphoric several years ago, when I moved to an area where I had no choice but to build from RO. I add it initially to the mash and sparge water, and also have had success using it for on the fly adjustments if needed. All of this obviously backed up by ph readings using a reasonably accurate meter.
What am I missing? I have no intention of changing things, but more curious than anything.