pH Adjustment Information

pH is a measure of the acidity or basicity of a solution. Adjusting the pH level of a liquid is essential in many fields such as agriculture, medicine, and water treatment.

Here are some key points about pH adjustment:

• The pH scale ranges from 0 to 14, with 7 being neutral. Values below 7 are acidic, and values above 7 are basic.
• Adjusting pH involves adding acids or bases to shift the pH level towards the desired range.
• The strength of the additive and the volume of the liquid are crucial factors in determining the amount of additive required.
• Safety precautions should be taken when handling pH adjusters, as they can be corrosive and harmful.

Information on Additives

Lemon Juice / Citric Acid: Lemon juice, which contains citric acid, typically has a pH between 2.0 and 3.0. It is commonly used to lower the pH of brewing water due to its high acidity. Both are food-grade and effective for small adjustments.

Vinegar: Vinegar, containing acetic acid, has a pH range of 2.4 to 3.4. It's used to decrease pH levels and is generally food-grade. It’s a potent option but less stable than commercial acids.

Lactic Acid: Lactic acid has a pH typically around 2.4 - 3.6 and is used to lower the pH of the mash or sparge water. It is also responsible for the tartness in sour beers like Berliner Weisse. Typically added in small amounts, it is food-grade.

Phosphoric Acid: Phosphoric acid is used to acidify mash water and has a typical pH of around 2.0 - 2.5 when concentrated. It is effective in weak dilutions (10 parts acid to 100 parts water) and is food-grade. It lowers pH without adding significant flavor.

Gypsum (Calcium Sulfate): Gypsum lowers mash pH and adds calcium and sulfate to brewing water, enhancing hop bitterness and beer crispness. It is food-grade with a pH of around 7.7.

Calcium Chloride: Calcium chloride lowers mash pH and increases calcium and chloride levels, improving flavor and mouthfeel. It is food-grade with a pH of around 4.5 - 9.0 depending on the concentration.

Epsom Salt (Magnesium Sulfate): Epsom salt has a pH around 5.5 and slightly lowers mash pH while adding magnesium and sulfate. Ensure it is food-grade to avoid any unwanted additives.

Baking Soda (Sodium Bicarbonate): Baking soda raises pH and is used to increase alkalinity and mash pH while adding sodium. It has a pH of about 8.3 and is commonly used and food-grade.

Calcium Carbonate (Chalk): Calcium carbonate raises pH and increases alkalinity and mash pH. It is less soluble than baking soda and should be used carefully. It has a pH of around 9.4 and is food-grade.