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Old 07-01-2010, 09:30 PM   #1
hammacks
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Default Ug..Too much lactic acid

So I stupidly used too much lactic acid in my last beer to treat the sparge water (very high pH, tannin issues in the past). I was just kinda winging it cause my pH strips (a decent kind, not the litmus like ones) weren't telling me jack ****. I definitely used too much. This would beer a great ESB, but it has strong citric/acidic profile that just kills it.

ANY IDEAS?



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Old 07-01-2010, 09:35 PM   #2
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Use Phosphoric next time.



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Old 07-01-2010, 09:41 PM   #3
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OK, but ideas for this batch? Probably just gonna have to cook with it.

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Old 07-01-2010, 09:48 PM   #4
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Quote:
Originally Posted by hammacks View Post
OK, but ideas for this batch? Probably just gonna have to cook with it.
Call it a Lmtd. Edition wild series and beergeeks will go crazy over it.
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Old 07-02-2010, 12:03 AM   #5
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The strong citric acidity is a new feature for this edition.

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Old 07-02-2010, 01:14 AM   #6
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Brew an ESB with a higher ph and blend the two together once fermentation on the second batch ends.



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