broskobandi
Member
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 mashing in is 6.3L, the target post boil volume is 4.7L. I do no sparge full volume BIAB. Phosphoric acid sounds like, at least to me who is definitely not a biochemist, something that can kill me if I use too much of. Does anyone know of a maximum ml/L that is still safe for human consumption? Thank you!