Acidified malt vs lactic acid

[kohalajohn]

I see people preferring the use of acidified malt over 88% lactic acid.

But if acidifying malt just creates lactic acid, and they are the same chemical, why prefer one over the other?

 

[doug293cz]

I see people preferring the use of acidified malt over 88% lactic acid.

But if acidifying malt just creates lactic acid, and they are the same chemical, why prefer one over the other?

It's just personal preference. However, there is some variability in the % lactic acid in acidulated malt, so precisely dosing acid is more consistent if you use a standard strength acid.

Brew on

 

[An Ankoù]

I had always thought that acidified malt was used to comply with Bavarian purity laws, where the list of ingredients is restricted, but acidulated malt is malt nevertheless,
I have both but always use the malt. It's more convenient to chuck in a couple hundred grams of yet another malt than get out a bottle and a measure, measure it out, dilute it, wash up etc, etc.

 

[dmtaylor]

Reinheitsgebot. German brewers aren't supposed to use chemicals, but they can add acidulated malt which is produced in a natural manner. It's a tradition thing.

Also convenience and safety. I can easily add a little acidulated malt to any grist to control pH, versus having to calculate and measure a tiny quantity of concentrated acid.

EDIT: I responded independently before reviewing the response from @An Ankoù . Sounds like he and I are in agreement!