How much lactic acid to bring a gose to spec?

[behindthetimes]

Hi there, I brewed a 5 gal batch of gose, 60/40 wheat pils, no late hops, 1 oz coriander, .5 oz pure salt. I did not use any souring, opting to add lactic acid to the keg. I've found various recommendations but no agreement. Thinking of starting with 3 oz lactic acid addition to the keg with a bit of water for miscibility, and upping it from there if need be. Thoughts from anyone with experience? Thanks!

 

[TandemTails]

3oz sounds like an obscenely huge amount. Do you have a pH meter? I'd recommend getting one, plus a pipette and then slowly add drops, maybe 10-20 at a time until you've reached the desired pH.

If you don't want to get a ph meter, then add the drops, mix and sample it until it's reached the right level of sourness for your tastes.

Just start small and slowly add your acid. The worst thing you can do is add an entire bottle of lactic acid and end up with something undrinkable.

 

[behindthetimes]

In case anyone is interested, I added 1oz of lactic acid and it's just about right to my taste for a gose. 5 gal batch, full keg. It does either fade or mix a bit with age.