[quote=“mabrungard”]If you are going to use citric acid, it will be very important to pre-boil the water to knock some of the bicarb out. You can read about the process and how to calculate the resulting ending concentrations of Ca and HCO3 in the Decarbonation by Boiling section on the Water Knowledge page of the Bru’n Water website.
Citric acid is too flavorful to use if you have a bunch of alkalinity to neutralize. You have to take some of the alkalinity out beforehand.
The preboiling process does take at least an hour to perform well, so plan ahead. You have to boil for 10 or 15 minutes and then let the water sit until its clear. Then you decant the water off the sediment. You’ll then have to clean the sediment out of the kettle and THEN you can begin your brew day. Oh joy![/quote]
Wow, that sounds like a lot of fun… you just convinced me to order some phosphoric acid!
Had a chance to stop by LHBS on Friday night, and they had some acidulated malt so I used that instead. Am I correct that it just has some lactic acid content, and the same effect could be achieved by adding lactic acid to the mash and sparge water?
Brewing is a slippery slope. A year ago when I re-started, I swore that dry yeast was all I needed and that liquid yeast was a waste of time. Now I really only use liquid or harvested yeast. I swore that I’d be content with extract. Nope. I figured water treatment was over-the-top, and if I couldn’t make a good beer with my well water, then so be it. Well here I am researching water treatment. And it’s actually pretty cool!