i am just getting into water chemistry - as i have always tended to brew darker beers and it was only when i had less success with lighter brews that I realised I needed to do more.
I have very high bicarbonate levels ~347ppm and total alkalinity of 285.
Using the brun'water calculator, adding either lactic (only) or phosphoric (only) gives me a warning that I may be over the taste threshold. (although I have read reports that the level of phosphoric could reasonably be higher).
With a bit of mixing and dilution, I could easily make an acid mix additive of say 1:1 lactic : phosphoric acids at (for example) an overall concentration of 20% to make measurement easier, which when added to my mash/sparge is giving a ppm addition in the low 200s for each acid and is expected to be below the taste threshold.
Does this seem like a good approach, I am presuming that the acid mix is stable enough to leave on the shelf for a while.
I have very high bicarbonate levels ~347ppm and total alkalinity of 285.
Using the brun'water calculator, adding either lactic (only) or phosphoric (only) gives me a warning that I may be over the taste threshold. (although I have read reports that the level of phosphoric could reasonably be higher).
With a bit of mixing and dilution, I could easily make an acid mix additive of say 1:1 lactic : phosphoric acids at (for example) an overall concentration of 20% to make measurement easier, which when added to my mash/sparge is giving a ppm addition in the low 200s for each acid and is expected to be below the taste threshold.
Does this seem like a good approach, I am presuming that the acid mix is stable enough to leave on the shelf for a while.