Hojo3322
Well-Known Member
- Joined
- Jul 9, 2011
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Howdy all,
I am looking for a bit of your advice. Recently I was inspired by Jeff Crane's AHA talk on how to make an acid beer. It's up on AHA's website and is a great talk. One of the things he suggests is to lower the PH of the wort to 4.5 before pitching some lacto. From my understanding lowering the PH to 4.5 pre-pitch helps inhibit a protein-destroying enzyme that Lacto produces.
Now here is the part I need your help with, i picked up some food grade liquid lactic acid 88% concentration. I anticipate my wort PH going into the fermenter to be in the 5.4 range. How much of this 88% concentration liquid lactic acid should I add? How would I go about determining this? Any help would be greatly appreciated
I am looking for a bit of your advice. Recently I was inspired by Jeff Crane's AHA talk on how to make an acid beer. It's up on AHA's website and is a great talk. One of the things he suggests is to lower the PH of the wort to 4.5 before pitching some lacto. From my understanding lowering the PH to 4.5 pre-pitch helps inhibit a protein-destroying enzyme that Lacto produces.
Now here is the part I need your help with, i picked up some food grade liquid lactic acid 88% concentration. I anticipate my wort PH going into the fermenter to be in the 5.4 range. How much of this 88% concentration liquid lactic acid should I add? How would I go about determining this? Any help would be greatly appreciated