Hi all,
I have been dealing with a rather unpredictable (unstable?) pH meter lately as I work to refine my water adjustments. In my last batch I think I've added too much lactic acid as there's a slight, but noticeable, sourness on the tongue.
In a fit of desperation I added a very small pinch of baking soda to a sample pint and it seemed to counter the sourness. In the interest of seeing what would happen, I added another pinch which resulted in a more rounded flavor (sourness gone) but a bit more of a salty flavor.
Obviously the correct solution to this issue is to get a better pH meter and make proper adjustments, but in the efforts to save this batch (for my personal consumption alone, wouldn't share beer that I didn't think was good with others) would this be a viable solution? Are there are other things that might help counter the lactic but not be as salty?
Thanks in advance for your wisdom, this hobby is very humbling at times.
I have been dealing with a rather unpredictable (unstable?) pH meter lately as I work to refine my water adjustments. In my last batch I think I've added too much lactic acid as there's a slight, but noticeable, sourness on the tongue.
In a fit of desperation I added a very small pinch of baking soda to a sample pint and it seemed to counter the sourness. In the interest of seeing what would happen, I added another pinch which resulted in a more rounded flavor (sourness gone) but a bit more of a salty flavor.
Obviously the correct solution to this issue is to get a better pH meter and make proper adjustments, but in the efforts to save this batch (for my personal consumption alone, wouldn't share beer that I didn't think was good with others) would this be a viable solution? Are there are other things that might help counter the lactic but not be as salty?
Thanks in advance for your wisdom, this hobby is very humbling at times.