I'm curious about the prevalence of using food grade phosphoric acid for water treatments (controlling high sparge pH etc.) in a commercial brew setting. Any comments, words of wisdom? Is phosphoric as or more prevalent than other buffers/acids/salts for microbreweries confronting alkalinity?
Reading Miller's piece in BT (link: http://www.brewingtechniques.com/lib....1/miller.html,) it seems fairly standard procedure.
Thanks for any feedback,
growland.
Reading Miller's piece in BT (link: http://www.brewingtechniques.com/lib....1/miller.html,) it seems fairly standard procedure.
Thanks for any feedback,
growland.
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