Silver_Is_Money
Larry Sayre, Developer of 'Mash Made Easy'
Per Weyermann's website the use of 8% by weight in the grist of saurmalz will depart a (sometimes highly prized) souring to the flavor of the beer. This I presume is due to the presence of lactobacillus. But would 88% lactic acid when used to achieve the same the same mEq/L level of acidity impart the exact same level of flavor souring? Is lactobacillus (or as much of it as for acidulated malt) present in 88% lactic acid?
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