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Amazing, thank you very much for your reply!

Thanks for the explanation, it starts to kinda make sense. So, you are saying that I should use the mg/L HCO3 for alkalinity. But, do I enter it as "bicarbonate as mg/l" or as "alkalinity as ppm as CaCO3"? This calculator has these two options. And the fact that other sites such as brewfather's...

First of all, we have super hard water which forces me to use way too much acid to lower the mash pH. I learned that boiling then decanting the water reduces the hardness a great deal. This lowers the alkalinity so it will take much less acid addition to lower the pH to the desired levels...

Thanks a lot for all your responses. I have just tasted the beer I made with seemingly scary amounts of phosphoric acid and it was fine. In fact, I could not pick up any significant difference between that and the ones I made with ridiculous amounts of lactic acid. This makes me wonder if lactic...

That makes sense, thanks!

Thanks, that's reassuring. Btw, I forgot to mention that I have 75% phosphoric acid which I'm supposed to be using 1.7ml of in my 6.3L mash. I'm guessing brewfather is smart enough to scream at me to stop what I'm doing in case I wanted to add lethal amounts of phosphoric acid... right? :D

I have been using lactic acid to adjust my mash pH but since it definitely impacts the taste profile, I thought I would give phosphoric acid a go. I have very hard water and according to Brewfather, it'll take 1.7ml of phosphoric acid to reduce my mash pH to 5.39. The volume of water I use for...

Hey everyone! I'm new around here and in posting questions in online forums in general so please excuse me if I'm posting in the wrong forum or unknowingly ignore some policy. Any guidance/feedback would be greatly appreciated. I have been doing BIAB for over a year and a half and I got to the...