LACTIC ACID 50ml

Lactic Acid - 50ml

For Sour Beers

• Lactic acid commonly comes in an 88 percent solution.
• Add this to your wort or finished beer. Hitting your sour target is straightforward. Start with a measured sample of your wort or a comparable beer.
• Add drops of lactic acid and taste the sample until you hit the right level of acidity. Once you know how many drops, you may want to start over with a new sample and double check because each sip changed the volume of your sample.
• Once you’ve settled on the number of drops needed, you can scale that up in proportion to your sample size and batch volume. Add the calculated amount of acid solution to the wort or beer, and then stir it in.
• If you add the lactic acid before fermentation, be aware that the lower pH may impact yeast health and efficiency, so it’s a good idea to pitch a larger starter.

For PH Level Reduction

• How to use lactic acid to reduce the pH level of your home brew beer.
• If your beer's pH level is too high, you may want to use lactic acid to reduce the level. This is especially helpful when making 'high malt' beers or if your water source is alkaline.
• Also known as hydroxypropanoic acid, lactic acid is primarily found in sour milk products, such as koumiss, leban, yoghurt, kefir, and some cottage cheeses.
• When making beer, a sour taste is often not desirable, yet when seeking a sour beer flavor, using lactic acid is a great way to achieve the effect.
• To make cheese, bacteria digest sugars in milk and produce lactic acid. The additional lactic acid lowers the pH and hinders the growth of harmful organisms.
• By turning milk into cheese, its shelf life is extended from about three weeks to two decades, or even longer.

For Mash or Sparge to Reduce PH

• Once you have mashed in and it has settled for a bit, it's time to take a pH reading with your meter. If the result is too high, then it is time to add the acid.
• The effect of the acid to reduce tannins in the beer.How much lactic acid to add?
• It's not a straightforward exercise. The grain bill can have an effect on your starting point. You can't simply add 1 ml per gallon and be done because you need to know at what level your pH is so you can bring it down to the desired rate (5.2. - 5.6 generally speaking)
• Approx. 1.5 ml to 2 ml per 3.78 litres (gallon) can have good results.
• There are calculators out there which offer guidance, Brewfather software is a popular choice.
• If you guess and use too much, you will definitely make your beer taste sour.
• The key point around the amount to use is you need to have accurate readings so use a quality pH meter.