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Old 05-12-2014, 03:18 AM   #1
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Default Carbonating & Lactic Acid

Hey guys, I did a Belgian Sour, (Belgian Golden Strong Ale racked on top of 6# of cherries/blueberries), and I planned on adding 88% lactic acid after 7-10 days. Adding 1 teaspoon at a time of lactic acid per 5 gallons.

My question is, will the lactic acid affect carbonating naturally with priming sugar to the point that they won't carbonate in bottle?

Thanks in advance.

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Old 05-13-2014, 12:41 PM   #2
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I would probably recommend pitching some fresh yeast, or possibly using champagne yeast to bottle condition. You're probably working with a higher alcohol beer and the acidic environment certainly won't do the tired, worn out yeast that are present any favors.


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