Now is the time to learn a new skill. Make your own bread. Ferment your own food. Brew Beer. Make Wine & Cheese.
10% concentration. Phosphoric acid is said to be tasteless while lactic in large quantities can potentially leave flavor. Being a lower concentration than the Lactic, it is slower to change the pH of your water and therefore more forgiving to use.
Home Brewing Uses
Use phosphoric acid in the mash during homebrewing to quickly lower pH. Mashing works best when within the 5.2–5.6 pH range. However, the grains themselves and other minerals like calcium chloride and gypsum all help to lower the water's pH level.
Now is the time to learn a new skill. Make your own bread. Ferment your own food. Brew Beer. Make Wine & Cheese.