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Old 01-06-2013, 07:36 PM   #1
Aug 2012
Needham, MA
Posts: 91
Liked 4 Times on 4 Posts

Thinking ahead a few brews and I'm thinking of an IPA with a lot of tropical and citrus hops. I have been thinking about ways to make the base a bit sour (tart and lactic instead of barnyard).

Given I don't want this to be a traditional sour, could using .75# of acid malt or 3oz lactic acid give the desired effect? Has anyone done this (the style or method)? The other thought is using rhubarb in secondary.

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Old 01-06-2013, 11:20 PM   #2
Dec 2009
N. Idaho/NW Washington
Posts: 103

I had an accident with some lactic acid one time...

Long story short, I used about the same amount you describe and it was very acidic. I suffer from acid reflux and just drinking a few sips would make my stomach burn.

If you used about 1.5 oz. I think you would notice a good tartness.

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