I did a Foreign extra stout, and used Bru'n Water for first time. Only adjustment it had me do was ~30mL of Phosphoric Acid (10% concentration) to mash and ~50mL to sparge. I skimped some on the sparge, prob used 30mL.
Racked today (Day 12) to secondary and pitched brett.
Heres my Q:
Upon tasting there's a slight bite/burn in back of throat on finish. Is this from the phosphoric Acid? Is it b/c it's still fermenting and there's something else there? Am i just being paranoid? Who out there uses PA, how much are you using? I've used PA on a 15BBL system, 88% concentrate, but never used on home-brew scale.
-Well water, all chemistry extremely moderate, Bru'n Water didn't suggest any other adjustments
-OG 1.069 FG 1.012
-mash pH after acid 5.2
-Final volume 6.5gallons
-Ferm of WL004 went great