I want to experiment with acid malt. I know you can brew a berliner weisse with acid malt becuase the acidity comes from lactic acid. Would lactic acid alone be welcome in a belgian style, say, saison?
What have people experiences been with acid malt concerning how much to use in relation to the sourness of the beer?
What have people experiences been with acid malt concerning how much to use in relation to the sourness of the beer?