Why use Acidulated Malt, as opposed to just adding a small amount of Lactic Acid? Isn't Acidulated Malt just regular malt, that has been sprayed with Lactic Acid? If so, why pay an extra $5 per pound, when I can buy a bottle of Lactic acid, that will last much longer?
Is there something I am overlooking?
Is there something I am overlooking?