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Old 02-08-2011, 12:54 AM   #11
ajdelange
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Yes. I usually use 3% in Pils, Vienna, Bock, Kölsch made with RO water (supplemented with some CaCl2) and generally wind up with mash pH's 5.4 - 5.5.



 
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Old 02-08-2011, 04:24 AM   #12
Moneyjacket
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Oct 2009
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do lactic acid and acid malt have basically the same positive and negative affects? I'm wondering if there's a point to using acid malt if you're going to also use lactic acid.

 
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Old 02-08-2011, 02:08 PM   #13
ajdelange
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Sauermalz and, presumably, Sauergut would have some flavors beyond just the lactic flavor of bottled lactic acid and I prefer Sauermalz for that reason (and it's a bit easier to handle).

 
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