Ash_Mathew
Well-Known Member
I was just wondering if anybody used citric acid when making their wort rather than at fermentation just to get things kicked off? Be a little bit like making a giant batch of Belgian Candi syrup, but would save time either making it separately, or buying batches of it from a shop. It would also give a better colour of the beer. Add more to the beginning for stout and porter, slightly later for beers and lagers. Just a thought, and to see if anybody else does this already.