I recently started playing with sour mashing, My first sour mash I let it run a whole week. When I checked the gravity with my Refractometer It said the SG would be 1.068. I was shooting for about 1.040 so I figure the Lactic acid was contributing to this number.
I fermented the boiled runnings for One week so far, and took a gravity reading using my Hydrometer and It read 1.030. The beer tasted quite sour, but did not have much sweetness. I know I got a good fermentation, because this batch blew off. So I'm assuming that the lactic acid is contributing to the gravity, but how much?
Any one have any good data on Lactic acid and SG? I looked it up and the Chemistry hand book stated that it has a SG of 1.050. But is that a 1M solution?
I fermented the boiled runnings for One week so far, and took a gravity reading using my Hydrometer and It read 1.030. The beer tasted quite sour, but did not have much sweetness. I know I got a good fermentation, because this batch blew off. So I'm assuming that the lactic acid is contributing to the gravity, but how much?
Any one have any good data on Lactic acid and SG? I looked it up and the Chemistry hand book stated that it has a SG of 1.050. But is that a 1M solution?