HickoryBrew
Member
- Joined
- Jan 7, 2016
- Messages
- 6
- Reaction score
- 0
So, I've been wanting to experiment with alternative ways to sour a beer. Malolactic bacteria, converts malic acid, to lactic acid. Although malic acid is not present in wort, it can be added. Diacetyl is produced, but my yeast pitched should clean that up, right? I know that adding lactic acid, often produces a "medicinal" taste. Basically I'm looking for any insight on what I may expect from such an experiment. I'm wanting to make a sour saison, by 'souring' a one or 2 gallon batch(boiling to kill the bacteria) later adding to 3 gallons of regular saison. Again, any advice would be great.