I’m asking about this recipe:
My question is:
Can I have Sodium hydrogen sulfate to be my Ph- chemical?
Today it’s muriantic acid.
Don’t want that 
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I also don’t love muriatic acid, it’s a little bit gross.
I created a fork of that recipe, and tried to replace the pH decreaser with sodium bisulfate. Let me know if this returns reasonable-looking numbers:
I’m also very open to feedback on the way I changed this formula. My process was:
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Find a dosage chart that contains both chemicals & compare the two: https://www.yakimacounty.us/DocumentCenter/View/1195/Chemical-Dosing-PDF
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12 ounces MA === 16 ounces NA_BS
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So, for whatever multiplier I was using for MA, I multiplied it by 1.33, and used that number in the formula for sodium bisulfate.
This isn’t perfect – pH isn’t measured in ppm, so there’s not really 1 single “multiplier” value that works. In the current formulas, I break it down by pH ranges… and I just multiplied all of them by 1.33:
// This is not very precise, feel free to remix. It's another non-linear effect,
// where the multiplier is different depending on the measure.
let multiplier = 0;
if (r.ph > 8.2) {
multiplier = -.0036;
}
else if (r.ph > 8.0) {
multiplier = -.0037;
}
else if (r.ph > 7.8) {
multiplier = -.0039;
}
else if (r.ph > 7.6) {
multiplier = -.0040;
}
But this still isn’t perfect – it lacks any context about the total alkalinity. I might have to run my own experiments on it to see 