Homebrewing - Beer, Mead, Wine, Cider

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A community dedicated to homebrewing beer, mead, wine, cider and everything in between. If it ferments, bring it over here.

Share recipes, ideas, ask for feedback or just advice.

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Introduction to Beer Brewing

A basic mead primer

Quick and diry guide to fermenting fruit - cider and wine

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what kinds of acids do you use for ph adjustments? (lemm.ee)

submitted 9 months ago by [email protected] to c/[email protected]

4 comments fedilink hide all child comments

I always hear people talk about adding lactic acid for ph control. Is that the only kind? What about citric? Phosphoric? Carbonic? Idk. Just listing some I know.

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[–] [email protected] 0 points 9 months ago (1 children)

Hydrofluoric gives a nice flavor.

[–] [email protected] 0 points 9 months ago

LOL, cleans all your silicon chips up, real nice, too!

[–] [email protected] 0 points 9 months ago

I usually use 88% Lactic Acid. As a second choice I would pick Phosphoric Acid (usually comes as 10%). If you can find a stronger phosphoric acid then it's probably the better choice as I think it has a lower taste threshold than lactic but it's really fairly negligible between the 2. Citric acid has an extremely noticeable taste (think sour candy like warheads) and carbonic acid is a weak acid which is usually found in beer as the result of dissolved CO2.

[–] [email protected] 0 points 9 months ago

I use lactic but have used lemon juice too