Pierre Jelenc wrote:[color=blue]
> Bill Velek <billvelek@alltel.net> writes:
>[color=green]
>>Hi, Pierre. I'm not a chemist so I don't know how the two compare.[/color]
>
>
> They are pretty much the same thing once put in a biological liquid.
> Citric acid will react with weak bases to form citrates.
>
> The acidity of citric acid is probably irrelevant (the quantities in
> question will not affect the pH); instead, it is the ability of citrate to
> grab trace contamination by metals such as iron and copper that is useful:
> by removing such metals, it inhibits the ability of some bacteria (and
> loose enzymes) to spoil foodstuffs.
>
> Pierre[/color]

Thanks, Pierre. So can I interpret that to mean that trace amounts of
sodium citrate will not harm the yeast or hurt my beer?

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