Phosphoric acid and water treatment

[growland]

I'm curious about the prevalence of using food grade phosphoric acid for water treatments (controlling high sparge pH etc.) in a commercial brew setting. Any comments, words of wisdom? Is phosphoric as or more prevalent than other buffers/acids/salts for microbreweries confronting alkalinity?

Reading Miller's piece in BT (link: http://www.brewingtechniques.com/library/backissues/issue4.1/miller.html,) it seems fairly standard procedure.

Thanks for any feedback,
growland.

[headlessbob]

We use it, at ~10 mL/hl for acidifying filtered water... seems to do the job!