- Aug 28, 2013
- Reaction score
Just finished my first batch of beer where I attempted to adjust water chemistry... and I messed up. I was using the Bru'n Water spreadsheet, and just now noticed that I put way too much lactic acid (88%) in my sparge water. I added 35mL to 5 gals of sparge water (forgot to adjust it to 88%, so the calculator thought it was 1%). It's a 5 gal batch. I did hit my OG (presumably because I mashed at the right pH, only .2mL lactic added to strike water), but now I'm freaking out about a tart, sour mouthfeel and flavor. It's an English Pale Ale (tiny bottom actually). Any advice on fixing this? Just pitched the yeast about an hour ago. Was planning on serving it to a big Easter party we have, so I'd really love to get it drinkable.