I recently brewed an American Wheat beer and had some issues with high pH in the mash. I used 88% lactic acid to bring it down but now I realize I've exceed the flavor threshold. The beer was moved to keg on Monday and the first taste is too tart. I'm looking for suggestions on how to hide or accentuate the sour flavor.
My first thought was a pseudo Sam Adams summer ale attempt using lemon zest and grains of paradise but how can I do this after it is in the keg?
Other ideas?
My first thought was a pseudo Sam Adams summer ale attempt using lemon zest and grains of paradise but how can I do this after it is in the keg?
Other ideas?