Musing upon lactic acid vs. acid malt (with respect to flavor impact)

[rabeb25]

12p for the sauergut should be fine. In the professional brewhouse the Sg reactor gets filled with 1:1 dilution of first runnings and water. So it's probably close enough. I target 10p for mine. The reason is not to really dilute the mash with the large addition acid.

Your heating method should work I would bump it up to 118 though, 48c is what you want. I would keep it at that temp until the acid % reaches 2. That is the maximum acid amount the Sg can generate. I would then just leave it at room temp until use.

In that blog post if you blow up picture 1 and 3, it should tell you all you need to know!

Good luck!

 

[z-bob]

This weekend I'll probably do a dry-run; see if I can maintain 118° in a gallon of water, then I'll start a batch. I really like the idea of using a traditional method to brew with the local water w/o having to run to the store for RO water all the time. I'd like to brew again in 2 or 3 weeks. (I'm behind this year)

Would sauermalz be better than pilsner malt for inoculating the wort?

 

[rabeb25]

No. The sauergut on that malt is cured and dry. Use normal pils, has all you need!