i use phos as well. Lactic also works, but can be tasted at higher doses, same with citric.I use phosphoric acid to lower pH. Sometimes acidified grain fits the bill better, but ultimately they are both taste-less.
lol you do you homie. ill stick with my phos. food vinegar is such a low percentage weak ass-d that i am surprised that you wouldnt need a whole lot of it to adjust the ph down.In an ideal universe, I would use phosphoric. However, I am cheap and lazy. So... I use vinegar. Yes, vinegar. Not to worry, the finished beer doesn't taste sour or vinegary, not in the slightest. The amount used is so small compared with the gallons of wort/beer that it just doesn't matter. Just don't tell anybody and they'll never know.
I guess 20 ml of vinegar in 20 liters would not be tasted. I use so little phosphoric a $6 bottle lasts 20 or more batches, and not every batch gets acid.In an ideal universe, I would use phosphoric. However, I am cheap and lazy. So... I use vinegar. Yes, vinegar. Not to worry, the finished beer doesn't taste sour or vinegary, not in the slightest. The amount used is so small compared with the gallons of wort/beer that it just doesn't matter. Just don't tell anybody and they'll never know.