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!

 

[An Ankoù]

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

Heaven forbid that we should agree, DMT. I mean, what's the point in having a forum if we're going to agree on stuff?
I retract and recant; the only acceptable acidifying agent is lemon juice.
And you guys thought citrus flavours came from hops!

 

[Kickass]

I find it easier to use a little syringe, draw out a few ml’s, squirt it in and be done.

 

[kohalajohn]

Got it. Personal preferance.

The preference certainly shows one's personality style.

Some prefer the precision and repeatability of liquid acid. Others prefer the ease of just scooping out a couple ounces of malt.

Since I already have acidified malt, that's what I'll use.

 

[VikeMan]

Some prefer the precision and repeatability of liquid acid. Others prefer the ease of just scooping out a couple ounces of malt.

Yeah, but if you're not going to bother figuring out how much acid you really need, how is scooping a couple ounces of malt better or easier than squirting a few drops of acid? Either way is a crap shoot.

 

[mabrungard]

A true Reinheitsgebot brewer probably isn't using acid malt, but is using saurgut (lacto fermented wort). That is something that they often make in house if their brewing practices need it. The other thing that saurgut enables them to do is acidify their sparging water (if it needs it). Acid malt can't be used for that purpose.

But the other thing that separates acid malt and saurgut use from pure lactic acid use is that those first products are not 'pure' and they can have other nuances that may or may not make it into the beer. If you're water supply is very alkaline and needs significant acidification, then you might actually have the opportunity to taste those 'impure' but interesting acid components if your beer. But for those brewing with low alkalinity water like RO, then the likelihood of tasting a difference is pretty low.

The reason I don't use acid malt or saurgut is that their acidity can vary by batch or manufacturer. The pure and/or refined acids tend to be more consistent and reliable for making mash pH adjustments.

 

[MaxStout]

A rough rule of thumb is for every percent of acid malt added to the grist, it will lower mash pH about 0.1. But as others have pointed out, acid malt can vary.

If you use Bru'N Water you can get a decent ballpark figure of mash pH with either acid malt or lactic acid additions.

 

[MaxStout]

[Deleted]
No idea why it double posted.

 

[kohalajohn]

Well, yes, there may be slight variations in the acidified malt you receive. But that applies to all malt.

I am content with the general rule of .1 decrease for every one percent of the total bill, added.

Having said that, I will eventually look into the Bru'n Water software. Maybe I'll get into it.

 

[VikeMan]

Well, yes, there may be slight variations in the acidified malt you receive. But that applies to all malt.

You have (perhaps accidentally?) pointed out a reason why no rule of thumb regarding pH decrease per percentage of acid malt applies to a very wide range of mashes. The buffering capacity (i.e. the ability to resist pH change) varies by grist and by the alkalinity of the water.

 

[Broothru]

Got it. Personal preferance.

The preference certainly shows one's personality style.

Some prefer the precision and repeatability of liquid acid. Others prefer the ease of just scooping out a couple ounces of malt.

Since I already have acidified malt, that's what I'll use.

I use both. Or neither. I must be schizophrenic. Or indecisive. But not alkaline, no, never alkaline.

 

[dmtaylor]

I use both. Or neither. I must be schizophrenic. Or indecisive. But not alkaline, no, never alkaline.

Ditto, actually.

People will gasp, but I have literally used "a glug" of vinegar many many many times, with zero ill effects that I have been able to discern. It works.

 

[mac_1103]

I have literally used "a glug" of vinegar many many many times, with zero ill effects that I have been able to discern.

Did that once (it was the only acid I had handy at the time). Lost sleep over the batch for the next several weeks. It was fine.

 

[kohalajohn]

Was that a metric glug?

 

[dmtaylor]

Was that a metric glug?

No, an imperial glug, so you need to divide by the airspeed velocity of an unladen swallow.