Originally Posted by Marc77
The lactic acid portion is quite interesting. From what I've read (and I may be and probably am wrong) lactic acid will keep doing it's work on making a beer sour until the bacteria is killed with the boil. If that part is true here's what I find interesting. Depending on how fast or slow each brewer gets his wort to that degree where the bacteria is killed a different level of sour will be achieved for each brewer. Example: Brewer A has his propane burner right up next to his kettle and uses 5 mL of lactic acid but gets his wort up to boil in say twenty minutes. Brewer B has his propane burner lower than A and is using a keggle which raises the height even more. Because of this his wort doesn't come to a boil until an hour has passed. Now if I'm right they've both used the same amount of lactic acid but brewer B's beer will have more of a sour taste? Saxo would you mind posting your final recipe? I'd be curious to see someone's recipe that's kind of combined both of the original. I'll be making a 10 gallon batch of this...well more like 11 but whatever.
I think you're thinking about Lactobacillus, which lives on the outside of grain in every beer. The difference in a few minutes doesn't make a difference in if the beer is sour or not, it would take 2-3 days for the beer to really sour, see sour mash.
In my batch I didn't use the Lactic acid and loved the beer, 5ml seems like a lot if only for adjusting mash PH but I would guess that was the original reason for it. I don't get any sourness in the commercial version.