Is there some sort of idea how much lactic acid brings down wort pH?
For instance.. let's say I have to bring the pH down from 6.2 to 5.2 and I'm brewing 5 gallons of beer in the fermenter?
Is it more complicated than that? I'm really looking for an IDEA to get me in the ball park. I don't want to add too much and try to correct. Even if I can say, use x number of 1/4 tsps to do the major drop.. then add a little more as needed.
The LA I have is 88%
The same question holds true for phosphoric acid. I don't have any of that yet.. and I'm sure what my LHBS carries is not very strong. I think it's 25%.
I'm guessing phosphoric might be better to add for an APA vs LAcid due to add changes in flavor???
For instance.. let's say I have to bring the pH down from 6.2 to 5.2 and I'm brewing 5 gallons of beer in the fermenter?
Is it more complicated than that? I'm really looking for an IDEA to get me in the ball park. I don't want to add too much and try to correct. Even if I can say, use x number of 1/4 tsps to do the major drop.. then add a little more as needed.
The LA I have is 88%
The same question holds true for phosphoric acid. I don't have any of that yet.. and I'm sure what my LHBS carries is not very strong. I think it's 25%.
I'm guessing phosphoric might be better to add for an APA vs LAcid due to add changes in flavor???