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Old 05-04-2012, 04:16 PM   #11
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Quote:
Originally Posted by DisturbdChemist
either table sugar or dextrose (corn sugar) will work to carbonate
How much do you add to the bucket?
Sorry kinda new at this.....
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Old 05-04-2012, 04:24 PM   #12
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THANKS for everyones help by the way. HBT has been a huge help to a new brewer

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Old 02-16-2013, 05:59 PM   #13
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I added lactic acid to my mash for a brown ale. There was no sour flavor at all with the finished beer.. ill try this technique next time

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Old 05-06-2013, 03:45 AM   #14
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Could you substitute the lactic acid for citric acid?

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Old 05-07-2013, 12:44 AM   #15
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Quote:
Originally Posted by Vestal81
I added lactic acid to my mash for a brown ale. There was no sour flavor at all with the finished beer.. ill try this technique next time
The lactic acid should have been added after fermentation and before bottling or kegging. adding it in the mash will not give you much sourness.
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Old 05-07-2013, 12:47 AM   #16
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" I added lactic acid to my mash for a brown ale. There was no sour flavor at all with the finished beer.. ill try this technique next time"

The lactic acid should have been added after fermentation and before bottling or kegging. Adding it to the mash will not give you much sourness.

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Old 08-07-2013, 09:04 PM   #17
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Hey y'all....just brewed this recipe and I know that the original poster only primaried for 3 days then cold crashed. Wondering what anyone else's experience was with primary fermentation. Was FG hit after those first 3 days? Is a quick fermentation expected or beneficial for the style? Thanks in advance!

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Old 11-24-2013, 10:17 PM   #18
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Will the lactic affect the yeasts ability to carb up the beer?

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Old 02-04-2014, 08:30 PM   #19
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This is a great post, thanks! I'm looking to get into some mildly sour beers, and this method will be great for a split batch experiment.

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Old 02-22-2014, 09:04 PM   #20
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Hey all,

It has been a while since I updated this post so I thought I should check in.

citric acid vs lactic acid

I haven't tried citric acid, but that sounds interesting. I know acid blend, commonly used in wine making, has a mixture of various acids that work well together to dry the wine out and add complexity. If you try citric acid and it turns out to be awesome please let me know!

length of fermentation, shorter is better?
Shorter isn't always better, right ladies? When I said "best fresh style" I didn't necessarily mean "the shorter the better". I can say I stored this beer for a few months and even had a taste 1 year after brewing that was pretty close to the original. That being said, your fermentation should be finished within 2 weeks at the most, but more typically 1 week. From my experience, if you drink it within a year you will get the most out of the recipe but you can certainly keep it longer. I had a shorter than average fermentation period because I oxygenate my beers very well, by pouring back and forth between 2 buckets with a screen on top. This technique did wonders for me and I highly recommend it!

lactic acid affecting yeast?
I personally didn't notice any impact at all on my carbonation. If anyone sees otherwise please post, but again in my experience everything went smoothly.

Finally I would like to ask anyone who has made this recipe to please post your feedback and alterations!

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