« on: December 01, 2014, 09:14:09 PM »
Sharpness can be eliminated with an alkali like baking soda, pickling lime, and milk of magnesia or even 5.2. The problem is that it is easy to overdose with an alkali as the pH can change unpredictably without doing a little testing on a sample beforehand. However, unless you have a high precision scale doing testing on a sample is not too helpful. Here is what I would do: Measure 2-3 grams of baking soda, which is gentler than the other alkalis listed above. Eyeball a 1/10 of that, add directly to keg, purge keg headspace and shake. Taste the beer and repeat additions as necessary.
I don't have any experience with 5.2 but it would probably be harder to overdose with it than an alkali.
Edit: 5.2 appears to be primarily monobasic potassium phosphate. It should work better than baking soda but if I didn't have any on hand I would use use baking soda.