If I'm entering a competition (non-BJCP) and the category is SMaSH, would it be frowned upon to use an ounce or two of acid malt just to control pH? I can use lactic acid, but I prefer the malt - I find it easier to calculate the effects.
I know it's a very general question and the real answer is probably to contact the organizers directly, but I'm just wondering if anyone's had a similar experience.
Sent from my SCH-I545 using Home Brew mobile app
I know it's a very general question and the real answer is probably to contact the organizers directly, but I'm just wondering if anyone's had a similar experience.
Sent from my SCH-I545 using Home Brew mobile app