telejunkie
Well-Known Member
Just recently did a beer with 5oz of acidulated malt. For the mash I tossed in 3/4 tsp of 5.2 stabilizer. Didn't really think about it until after, but did I just negate the acid from acidulated malt by tossing in the buffer? or is the acid taste from the acidulated malt a flavor contribution not directly attributable to acid?
