Phosphoric acid - supply

[JonA]

Hi, Anyone know where to get food grade phosphoric acid? The last bottle I had was Brupaks, but I can't find anyone who keeps it in stock now.

Murphys will sell me a large quantity but of course it's expensive and I don't need much. Thanks for any info.

[MashBag]

AMS / CRS any good?

https://www.themaltmiller.co.uk/product/ams-crs-250ml/

[Marshbrewer]

APC Pure in Manchester used to do food grade phosphoric acid, and it worked out good value, however its disappeared from their website. The product code is below if you want to email them to see if they still do it:

GPC9312-E Phosphoric Acid 85% ACS,FG

Is was just under £8/L in 2020

[MashBag]

I think the postage rules have changed. CML used to supply, but Royal mail and couriers would not carry it now.

[LeeH]

This is disappointing.

Lactic acid is commonly used in lowing mash pH too.

[LeeH]

https://www.ebay.co.uk/itm/403978081526 ... media=COPY

Says ‘medical’ but not food.

[MashBag]

https://www.ebay.co.uk/itm/403978081526 ... media=COPY

Says ‘medical’ but not food.

Yeah. I saw that one. And at 75% what makes up the other 25%.

Isn't lactic acid, like citric in that it leaves a particular flavour?

I use and can recommend AMS from maltmiller (it is from Murphy's)... unless there a reason for phosphoric acid?

[MashBag]

Interesting read on the subject..

https://www.homebrewtalk.com/threads/do ... ds.646317/

[guypettigrew]

I use and can recommend AMS from maltmiller (it is from Murphy's)... unless there a reason for phosphoric acid?

How's it going with the AMS, MashBag?

Looking at your posts on the subject from September/October last year you didn't seem too impressed. You noted a 'buttery' and 'mineral' taste in the beer you brewed using AMS. You said;

So the first brew is drinking.

The beer is OK. I can taste soft water (or what I recognise as soft water) and a mineral taste. OK drinking, but will never be brewing @ 20ppm alk again. Don't like the buttery taste at all.

I have also noted soft (or softened) water takes much longer to ferment. Get the feeling my tub of acid will last a very long time

Have things changed? And did you really get the AMS in a tub?!!

Guy

[JonA]

Thanks for the replies folks, yes I'm wondering if it's to do with postage regulations. Will check out the ebay and email APC, I've bought chemicals from them before.

I've used AMS/CRS in the past but someone (on this forum I think), suggested switching to phosphoric as the AMS raised the level of some other 'stuff' that was already high in my tap water and the phosphoric acid doesn't do this.

Sorry for the lack of technical description - water chemistry ain't my thing

[LeeH]

It’s not food grade. I asked the seller.

[JonA]

Thanks, pity it's not FG.

I've just been pointed to this brewing supplier in Northern Ireland, never used them before but it looks like they ship to all the UK.
https://www.geterbrewed.com/phosphoric-acid-75-230-ml/

[PeeBee]

You can still get it. But I can't get the original product I used. This isn't deemed as "food-grade" but for small adjustments to water pH I see no problem:

Phosphoric Acid 81% - Ebay

Hell of a price though! (£14 Litre).

Otherwise - AMS. [EDIT: Or that stuff posted in last post - "only" 75% but that won't matter.]

[MashBag]

How's it going with the AMS, MashBag?

I am not 'up' on water chemistry. Eric sorted me out.
The buttery taste, wasn't the AMS, it was the brewing salts (DWB) addition. I was using too much. That too is now bang on.

I adjust my liquor (for hoppy IPA) to 80ppm alk, as per Murphy's guides.

[guypettigrew]

How's it going with the AMS, MashBag?

I am not 'up' on water chemistry. Eric sorted me out.
The buttery taste, wasn't the AMS, it was the brewing salts (DWB) addition. I was using too much. That too is now bang on.

I adjust my liquor (for hoppy IPA) to 80ppm alk, as per Murphy's guides.

Where on earth did you read that?! No way do Murpy's recommend 80ppm alkalinity! 20-60 for a pale ale, classic bitter or IPA. 25-40 for a NEIPA and lower for other styles. Have a read of this from Murphy's

And a buttery taste from too much DWB??? As far as I know DWB is Calcium Sulphate, Calcium Chloride and Sodium Chloride. Hard to see what could cause a buttery taste.

Guy