So I stupidly used too much lactic acid in my last beer to treat the sparge water (very high pH, tannin issues in the past). I was just kinda winging it cause my pH strips (a decent kind, not the litmus like ones) weren't telling me jack ****. I definitely used too much. This would beer a great ESB, but it has strong citric/acidic profile that just kills it.
ANY IDEAS?
ANY IDEAS?
