Googled this one to death last night. The consenus seems to think acid malt is just pils malt sprayed with lactic acid. I am not entirely sure about that. If you dig deeper, you will find Weyermann states "Weyermann Acidulated Malt is produced by using lactic acid, which is generated by on grain natural occurring lactic bacteria." A quicker gander into lactic acid and I found a simple diagram how lactic acid is produced: http://www.lactic-acid.com/production_process.html Interesting that MSDS for my acid lists PURAC as the manufacturer.
I have always been sensitive to lactic acid and recently brewed a hefe with only .7ml of 88% lactic acid in it and I think it's still objectionable. Starting to wonder if acid malt might be a better option. Could an argument be made that acid malt tastes better or is less objectionable than 88% lactic acid?
Thanks in advance.
I have always been sensitive to lactic acid and recently brewed a hefe with only .7ml of 88% lactic acid in it and I think it's still objectionable. Starting to wonder if acid malt might be a better option. Could an argument be made that acid malt tastes better or is less objectionable than 88% lactic acid?
Thanks in advance.