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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
  pH adjustment with organic or inorganic acids? ("Richard Bird")


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Date: Thu, 12 May 2011 09:17:53 -0500
From: "Richard Bird" <birdric at auburn.edu>
Subject: pH adjustment with organic or inorganic acids?

I am about halfway through Gordon Strong's new book and I have to say,
it is a really good read.  Very thorough and thoughtful and, despite
Gordon's written protests, quite scholarly!  And, as he intends, it does
raise a bunch of questions regarding the whole brewing process and the
choices we make.  One that popped up right at the beginning was his very
interesting rationale and description of pH adjustment of sparge water. 
In it he notes the use of food-grade phosphoric acid to adjust the pH
and I was wondering why select this particular reagent?  Given the
pervasive presence of phosphate in all organic systems I see no
particular problem but wondered if organic acids such as acetic acid
(principally found in vinegar) or citric acid (such as is found in
oranges and other citrus fruits) would not do as well and may offer some
different flavor options - particularly for those of us obsessed with
sour beer styles (that would certainly describe me!).  Once the sweet
wort is collected there should be ample buffering capacity but the
remaining flavor profile could vary some.  Has anyone tried this?  I
would love to hear your experiences and attempts to control sour flavor
beyond simply altering pH.  Gordon are you out there?  Thanks for a
terrific and though provoking book!
 
Cheers,  Curt Bird
Auburn Brew Club

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