Phosphoric Acid (10%) - 8 fl oz (236 ml)
Phosphoric Acid is a very popular brewing additive that is used exclusively in all-grain brewing. Since brewing with actual grains involves a number of chemical conversion reactions, the grain mash is very sensitive to the pH of the medium as it affects the rate of chemical reactions.
When the pH levels are too high or too low, the enzymes contained within the wort have a hard time converting the starch to simple sugars and producing a number of compounds that will ultimately serve as yeast nutrients during fermentation. To get the right pH amount for your mash and ensure proper conversion, it’s best to use Phosphoric Acid.
When the pH levels are too high or too low, the enzymes contained within the wort have a hard time converting the starch to simple sugars and producing a number of compounds that will ultimately serve as yeast nutrients during fermentation. To get the right pH amount for your mash and ensure proper conversion, it’s best to use Phosphoric Acid.
| Description: | Unlike certain popular additives like gypsum, Phosphoric Acid affects the pH of the brewing water and the mash without altering the mineral profile of the wort, which is very important for a number of reasons. In contrast to lactic acid, which is another popular choice for lowering the pH of the mash, Phosphoric Acid is more stable at higher temperatures, ensuring better control of the wort’s acidity. For best results it is highly recommended to use a pH meter in order to determine the correct usage rates. |
