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Old 12-09-2012, 01:19 PM   #21
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Acid malt is usually used for pH adjustment or very slight sourness. Using it at high percentages could throw the mash pH out of whack, all without getting the intense sourness of a Berliner. It's not half as fun as the other options, but you could add lactic acid to taste after a pure sacch fermentation to get the taste you wanted.


Say no to intolerance: love gluten and lactose.

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