I would like to brew an all base grain Pilsner tomorrow, but just realized I am out of lactic acid. I only have citric acid on hand and I guess vinegar. I would imagine both would affect final flavor. Any suggestions on what to use. Don’t feel like running to the brew store.
Lactic acid substitute? Citric?
- Thread starter Spivey24
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If it's just to lower the pH of the mash, then yes, you can use citric acid at a ratio of about 1.25 citric to 1 lactic.
RPh_Guy
Bringing Sour Back
FYI
Citric acid will affect flavor.
Vinegar (acetic acid) will not, because it is quite volatile and therefore removed during boiling and fermentation. Because of that, however, it is not effective at controlling the pH toward the end of boil and start of fermentation and therefore is generally less useful.
Citric acid will affect flavor.
Vinegar (acetic acid) will not, because it is quite volatile and therefore removed during boiling and fermentation. Because of that, however, it is not effective at controlling the pH toward the end of boil and start of fermentation and therefore is generally less useful.
Citric acid tastes like Pixie Stix. If anyone remembers those.
It's great stuff to have. Lots of uses.
It's great stuff to have. Lots of uses.
