BarleyWater
Well-Known Member
I don't want the sourness of berliner weiss, but do want a sour hint, and was wondering if acid malt would do this without having to add a lactic bacteria. I have seen a few recipes using 2-4oz., but I'm not sure if this is only effective and used for lowering PH, or if it adds a lactic tartness, even though the recipes I have seen it in have all been sour beers or hefe's using a lactic bacteria?