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Home Brew Forums > Home Brewing Beer > General Beer Discussion > Citric Acid
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Old 05-13-2012, 02:30 AM   #1
jamursch
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Default Citric Acid

Anyone ever use citric acid in a beer recipe? I talked to a brewer at a beer show last night about how they make my favorite shandy and he said they use it in the primary fermenter and then add natural lemon flavoring at bottling.

How does it work in the brew process for beer?

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Old 05-13-2012, 04:55 PM   #2
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I'd add acid to taste before bottling, after fermentation. Yeast gets grumpy in acidic environments.

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Old 05-14-2012, 03:32 AM   #3
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Quote:
Originally Posted by Nateo
I'd add acid to taste before bottling, after fermentation. Yeast gets grumpy in acidic environments.
What favors should I expect and how strong? Like I said I heard a brewer uses it and all my info I find is regarding wine making.
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Old 05-14-2012, 03:45 AM   #4
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I can't help you on measurements but I can caution you about adding too much. I tasted a beer from a local home brew club where they tried to make a "sour beer" by adding acid. It tasted like salted artificial lemon. I'm assuming a little goes a long way.

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