Originally Posted by ryanhope
I am not sure what that tells me. What I want to know is if I am growing lacto in some wort and I am monitoring my gravity, how will the gravity change with increases in lacto.
Its not a liner relation ship, so its hard to say depending to the % lacto in the beer. I did this before but I can't remember the numbers right now, but I titrated down lactic acid disolved in beer to see what % of lactose was required for the desired level of sourness I was trying to achieve, I'll have to look it up and see if I can find it, but I think it was less than 1-2%.
I plugged these # into excel and made a linier equation
y = -0.0021x + 1.0412 where y is % lactic acid and X is SG.
how to use this??? I don't know for sure. I think the talk home message is that lactic acid will increase your gravity readings.