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5 gallon batch Grains: 4# maris otter 3# munich 20L 1.5# biscuit 1# cara-pils dextrin 12 oz pale chocolate 12 oz crystal/caramel 120L 8 oz black patent 6 oz chocolate or chocolate rye to your taste 75 minute boil Hops: .75 oz fuggles @ 60 .75 oz EK goldings @ 60 .25 oz...

So this stuff is used to lower the PH since it naturally contains lactic acid. What would happen if you were to use a much higher percent of it? THe point would be to add a subtle sourness without Having to use lactobacilli. You guys think this would work? What percent would you ballpark recommend?

Apologies, but I figured the lack of response was due to perhaps lack of detail. ----- So I was a bit curious about some ideas I had for switching it up a bit with some traditional recipes with a few changes. First I was considering an oatmeal porter, rather than a stout. Second a very dark...

So I was thinking : for an IIPA sort of beer, after dryhopping and whatnot, putting a single dry hop (my buddy grows some lovely fruity citrusy hops in his yard) in the bottle as it conditions. His objection was that it could add unwanted germs and whatnot to the brew, messing up the bottle...