logdrum
Well-Known Member
I have some pale ale that is done fermenting ( still in the tank ) that has a bit of astringent overtone. Can I remedy this by adding lactic acid prior to packaging? Thanks
the reason to keep the pH below ~6 during the sparge is to avoid extracting tannins and phenols from the grain. once it happens, theres no reversing it.
thats not to say that adding lactic acid wont improve the taste of your beer. but just adding lactic acid now will not make up for (or remove) previously extracted tannins and phenols durring the brew process.
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