Lactic Acid Solution, 4oz

Lactic acid can be used instead of a sour mash to lower the pH in the production of very light colored beer. This is important because when using very pale malts, it is easy to raise the pH above the desired range of 5.2 to 5.4. By using lactic acid, you can easily lower the pH without having to go through the process of making a sour mash to obtain its lactic acid properties.

Some people argue that adding high lactic acid malts can result in a beer with a flabby mouthfeel. However, by controlling the pH with lactic acid, you can avoid this issue. It is a common practice to use lactic acid in the production of light colored beer. There is no specific amount to use, but it is important to use a pH meter and add lactic acid until the desired pH range of 5.2 is reached.

Lactic Acid 5 oz Lowers Mash pH

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