scruff311

Recipes 

Well, after 12 hours the temp was at 102 so it spent most of it's time in the desirable range. We then bumped to 117 and rode it down to 92 before adding to main mash.

Will adding to the main mash filter out the lactic acid? Should I have lautered it separately?

bknifefight

Recipes 

Dropping from 127 down to 102 over so many hours, I guarantee you it didn't spend most of it's time in the desired range of 95-105. I think the main culprit here is the screwy temps you had it at.

I dont understand what you mean "filter out" If you mean, there was lactic acid and it was left behind when you drained the mash, then I really doubt it.