This food grade lactic acid (88% solution) is used for artificially adding a sour flavor to your beer without having to use bacteria that can contaminate your equipment. It is also used to lower the pH of your brewing water if it is too alkaline for the yeast to thrive.
This food-grade lactic acid (88% solution) is used for artificially adding a sour flavor to your beer without having to use bacteria that can contaminate your equipment. It is also used to lower the pH of your brewing water if it is too alkaline for the yeast to thrive.
After 1 week of fermentation, add the ½ oz Lactic Acid. Give a gentle stir using a sanitized utensil without disturbing the sediment (boil utensil in water for a few minutes to sanitize). Quickly replace lid and continue fermentation.
I keg my beer and use co2 to carbonate..would I add after a week of fermentation?? And is one bottle enough for 10 liters of beer…I’m using a BrewArt droid..thanks
Asked by: Crjcaptv
You may add your lactic acid a week into fermentation. Tartness is VERY subjective. You should get a mild souring at that volume.
Answered by: MRBEER
Date published: 2024-03-27
I am in the process of fermenting your Mango and Sunshine Sour recipe. The instructions says to add the lactic acid “just before bottling”. Is that seconds before bottling? Minutes, hours, a day? Do you stir it or just pour into fermenter?
These are
Asked by: Woodman
Hello! Just pour it into the fermenter the night before bottling or at least 3 hours before bottling. Cheers!
