Only problem is bar napkins have a bad tendency to dissolve!
Sometimes that a good thing.
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In John Palmers book, page 164, he states "Phosphoric acid is not recommended because it reacts chemically with calcium in the mash and changes the whole playing field, rather then simple adjusting the ph.
I use muriatic acid, real easy to come by.
Some guy named Gordon Stong likes it because it is flavor neutral.
Some guy named Martin Brungard has said that you have about 10000 times the phosphate compounds from the mash than you will add acid. The recuction in Ca is negligable.