I’ve read about several ways to reduce Ph in the mash. What’s the best way? How do you reduce Ph? Lactic Acid, Phosphoric Acid, Acidulated malt, salts, other?
I’ve used Calcium Chloride with varying degrees of success and thinking about trying phosphoric acid.
I like lactic acid. Phosphoric works fine , too. I would place acid malt a distant third. Different maltsters and variation from batch to batch makes acid malt a lot more unreliable IMO.
I tend to use lactic acid for German styles and phosphoric acid for American styles.
Thats my take, since Germans supposedly use acidulated malt for ph adjustment, which I think is acidulated with lactic. So that approach makes sense.
They can add lactic acid if it is from natural sources, there are bio reactors in some that make Sauergut for water adjustment. The acidulated malt is sprayed with Sauergut.
See, I learn something new everyday.
Thanks folks
Is this a newer technique? Do/did Koln brewers add saurmalt to their Kolsch? According to Bruin water’s adjustment summary, their water is way alkaline and needs the pH lowered. Unless i am interpreting wrong.
I’ve used Gypsum, Calcium Chloride and Acid Malt in all my test mashes and gotten consistent pH no matter what the grain bill was.
Posted in another thread, but if no one on this one saw it.
http://www.ahaconference.org/wp-content/uploads/presentations/2008/SteveHolle_GermanBrewing.pdf
For me it depends on the beer I’m making.
For hop forward pale ales (95% of what I make) I use sulphuric acid (33%)…the sulphate liberated is useful.
For darker beers I tend to use hydrochloric acid.
I have brewed a few batches using phosphoric acid (then used gypsum to increase sulphate) and found the flavour of the finished beer a little dull.
My approach as well - works well so far, pH ends up pretty close to the Brun Water estimate.
I also cut my tap water with distilled in varying percentages depending on what I want. My water profile is such that I can reduce undesirable quantities with the distilled water and add desirable ones such as calcium, chloride and sulfate with the salts.
It’s KISS at its best and has worked so far. The acid malt is readily available to me at my LHBS and in the small quantities I use has proved effective in reducing pH and irrelevant from a flavor standpoint.
Good to see Steve referenced. 
He’s a great resource to the KC area. We had him be part of a “lager panel” at one of our meetings last year. I wish I would have recorded it.