Using Citric Acid instead of Lactic or Phosphoric

Discussion in 'Homebrewing' started by Brew_Betty, Apr 3, 2015.

Thread Status:
Not open for further replies.
Page 2 of 2
  1. jbakajust1

    jbakajust1 Pooh-Bah (2,552) Aug 25, 2009 Oregon
    Pooh-Bah

    Added a touch of dissolved Citric Acid to a glass of uncarbonated IPA today, tastes really good, adds a nice juiciness to it. Might have to crack the lid on the keg...
     
    #21 jbakajust1, Apr 6, 2015
    koopa and Brew_Betty like this.
  2. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    It adds something I always hoped the hops could produce, but they haven't so far. I consider it the missing link in regards to what I wanted to get from hoppy citrus beers. I'm somewhat surprised such a small amount got me to where I wanted to be. (1/4 tsp)

    I tasted a flat batch today where I added 1/2 tsp on brew day and wasn't discouraged with the sample. When you overdose citric acid, it isn't pretty. The 1/2 tsp batch is probably going to be good, but I never make absolute judgments before it's carbed.
     
    #22 Brew_Betty, Apr 6, 2015
  3. fuzzbalz

    fuzzbalz Pundit (953) Apr 13, 2002 Georgia

    Interesting, so you can add Citric Acid before/after carbonation? hmmmm, isn't Kool Aid mostly citric Acid?:grimacing:
     
    #23 fuzzbalz, Apr 6, 2015
  4. jbakajust1

    jbakajust1 Pooh-Bah (2,552) Aug 25, 2009 Oregon
    Pooh-Bah

    I don't see why you couldn't. It might actually be best to add it after carbonation to a glass and find the right ratio, then add to the keg if you decide to go that route. I say that since the flat sample is missing the carbonic acid which could increase the perceived acidity of the entire batch.
     
    #24 jbakajust1, Apr 6, 2015
  5. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    Mmmmmmmmmm...IPA shandy : )
     
    #25 GreenKrusty101, Apr 6, 2015
    jimboothdesigns likes this.
  6. OldSock

    OldSock Maven (1,418) Apr 3, 2005 District of Columbia

    That's how acidity/pH works in general, the scale is logarithmic. It'll take 10 times more acid to lower the pH from 3.5 to 3.4 than it will from 4.5 to 4.4. The buffering capacity of the wort/beer will also play a role.
     
    #26 OldSock, Apr 6, 2015
    runbirddrinkbeer, machalel, hoptualBrew and 1 other person like this.
  7. Twocentpiece

    Twocentpiece Initiate (0) Apr 5, 2015 Massachusetts

    Just found this thread, planning on trying this out soon. Am very intrigued as to how the higher concentration turned out carbed?
     
    #27 Twocentpiece, Oct 14, 2015
  8. Brew_Betty

    Brew_Betty Initiate (0) Jan 5, 2015 Wisconsin

    I've used 1/4, 1/2 and 3/4 tsp. 1/2 tsp is what I use most often. It provides a nice tang that compliments the citrus and fruity hops without tasting like kool aid. 3/4 tsp also tastes good to me. I've used that amount a couple times and haven't felt the need to try 1tsp.

    In terms of concentration, keep in mind this is for 6.75 gallons of wort post boil before cooling and draining.
     
    #28 Brew_Betty, Oct 14, 2015
    runbirddrinkbeer and Twocentpiece like this.
  9. Twocentpiece

    Twocentpiece Initiate (0) Apr 5, 2015 Massachusetts

    sounds good, definitely didn't want 5 gallons of kool aid in the keezer anytime soon, thanks for the tips!
     
    #29 Twocentpiece, Oct 16, 2015
  10. twanger1994

    twanger1994 Initiate (0) Feb 26, 2018

    Hello, great thread lots of information. Im curious why add to the sparge water. why not in the boil or in the secondary?
     
    #30 twanger1994, Feb 26, 2018
  11. CarolusP

    CarolusP Zealot (590) Oct 22, 2015 Minnesota

    Darn, just a zombie thread. For a second there I thought Brew_Betty had returned.
     
    #31 CarolusP, Feb 26, 2018
    wspscott, hopfenunmaltz, Jesse14 and 3 others like this.
  12. minderbender

    minderbender Initiate (0) Jan 18, 2009 New York

    Sparge water often benefits from acidification anyway, because if its pH goes too high it can extract tannins from the grain husks. So if you're planning to add acid, a reasonable place to do it is the sparge water.
     
    #32 minderbender, Feb 27, 2018
    HerbMeowing likes this.
  13. RedBearBrews

    RedBearBrews Initiate (0) Jan 14, 2019 Australia

    Hey Brew_Betty, do you weigh your citric additions? I'm gonna brew a Brut IPA with citrus-forward hops like Mandarina, Motueka, etc. and I think some citric might add extra crispness. I brew standard 5gal/19L batches. If you don't weigh the additions, how strict are/were you with volume measurements? I'll stick to your recommendation of a 1/2 teaspoon and factor that into my standard calcs on Brewer's Friend.

    Do you think it sits with Lactic? I'm worried that if I use a max amount of 1/2 a teaspoon of citric only, the minerals required to make up the difference for buffering my mash could make the water too heavy. I'd rather stick to to total hardness under 200, add the citric for the flavour impact and make up the difference with either lactic or phosphoric.

    Cheers!
     
    #33 RedBearBrews, Jan 14, 2019
  14. GreenKrusty101

    GreenKrusty101 Initiate (0) Dec 4, 2008 Nevada

    Yes it would...however I think that is the last thing I'd want in a BRUT IPA (that tend to be pretty crisp already)...imho.
     
    #34 GreenKrusty101, Jan 14, 2019
  15. Mabrungard

    Mabrungard Initiate (0) Jan 9, 2015 Indiana

    If you're starting with a low alkalinity water, using citric acid can be a useful resource for acidification. If your alkalinity is higher, you could run into the possibility of adding that distinctive citric acid flavor to your beer. In some beer styles, that could be OK.
     
    #35 Mabrungard, Jan 26, 2019
Page 2 of 2
Thread Status:
Not open for further replies.