Anyone try this? I have and will share the results. Typically, I use lactic acid for mash water and sparge water acidification. Recently, I thought I'd try using citric acid to acidify the sparge water and lactic acid to acidify the mash water. Why did I do this? The hope was to provide some mild tartness/tangyness to a citrus hopped IPA, but still have proper water pH. Prior to doing this I had noticed citric acid was more pleasant and generally more tasty than lactic acid when added to a finished beer and other beverages. The result was pretty much what I had hoped for. It's quite possible it exceeded my expectations. The citric acid test beer was kettle hopped with cascade, citra and centennial which is a familiar blend for me. The citric acid added enough citrus tangyness to be easily noticeable, but not overpowering. I have used citric acid in cooking and it's really easy to over do it. How much did I use? Only 1/2 a teaspoon in approximately 5 gallons of sparge water which was the amount needed to reduce the pH to 5.4. Total water for the batch was about 10 gallons. 75 minute boil. Next time, I might try citric acid for the mash and sparge water just to see what happens, but I'm really pleased with the results of this "experiment". The next beer in the queue has already been brewed with the same citric acid sparge.