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.

Some starting points for beginners:

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 7 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] 6 points 7 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] 3 points 7 months ago

I use lactic but have used lemon juice too

[–] [email protected] 1 points 7 months ago* (last edited 7 months ago) (1 children)

Hydrofluoric gives a nice flavor. (Don't do this)

[–] [email protected] 3 points 7 months ago

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