Vinegar is an acid and so it can be used to lower the pH of water. Adding vinegar is one of the ways to lower pH for brewing purposes but it is not the best. Add this to my Recipe Box.
Effects
Vinegar is a solution of acetic acid. However, it's not a pure solution and it will affect the taste of the final product as well as lowering the pH. It is not widely used.
Other Acids
Brewing water pH is commonly lowered by brewers through the use of food grade acids. These acids would be in pure solutions so they would impart no additional flavor besides that of the acid itself. Phosphoric acid, sulfuric acid and lactic acid are the most commonly used and are considered to have the best flavors to pair with beer.
Acid Malt
In addition to chemical additives, pH can be added through natural ingredients. Acid malt is grain steeped in water to bring out the naturally occurring lactic acid. Using this type of malt in brewing will effectively lower the pH.
Salts
Gypsum, epsom salt and calcium chloride can also be used to lower pH. However, if they are used heavily, they can negatively affect the taste of the brew.
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