DisraeliEers
Member
So I misinterpreted a cell in the Bru'n Water sheet (because I was particularly dense that day) and ended up adding 2mL too much of 88% lactic acid into my sparge water.
The sheet says this should still keep the lactate under taste threshold, but my beer (fully fermented but still in primary) has a very acidic flavor (it's a dunkelweizen).
I've read you can add chalk to boost the pH and fix the problem (since lactate shouldn't be tasted), but I haven't found (a) exactly how to do that or (b) how much to add.
Any ideas?
The sheet says this should still keep the lactate under taste threshold, but my beer (fully fermented but still in primary) has a very acidic flavor (it's a dunkelweizen).
I've read you can add chalk to boost the pH and fix the problem (since lactate shouldn't be tasted), but I haven't found (a) exactly how to do that or (b) how much to add.
Any ideas?