In Gordon Strong's book Modern Homebrew Recipes he says that .25 tsp of 10% phosphoric acid in 5 gallons of RO water will lower the pH to 5.5.
I gave this a try this weekend and I found that it took me 1 whole tsp of 10% phosphoric acid to lower my RO water to a pH of 5.5.
Does anyone know why my results were so different? Are all RO waters not the same? Or does phosphoric acid weaken with age? Mine is about a year old.
I calibrated my meter before taking measurements and the acid was mixed well with the water.
Keep in mind, I am not discussing how grain, water, and minerals react to change pH. This question is purely about 10% phosphoric acid and its affect on the pH of RO water.
Thanks,
Don
I gave this a try this weekend and I found that it took me 1 whole tsp of 10% phosphoric acid to lower my RO water to a pH of 5.5.
Does anyone know why my results were so different? Are all RO waters not the same? Or does phosphoric acid weaken with age? Mine is about a year old.
I calibrated my meter before taking measurements and the acid was mixed well with the water.
Keep in mind, I am not discussing how grain, water, and minerals react to change pH. This question is purely about 10% phosphoric acid and its affect on the pH of RO water.
Thanks,
Don