I recently brewed a 10 Gallon all grain batch following the Cream of the Crop recipe. I used RO water and when entering the recipe into beersmith it recommended a 9.4ml lactic acid addition for the mash. I put in a little under 2 tablespoons to my mash water. I hit OG and FG just fine and the beer has nice taste up front but then you're left with a tart back end note that is off putting. I am wondering if the lactic acid could have caused this and more importantly is there a remedy. I was thinking of a citrus or even grapefruit addition to mask that. At this point the beer is keged. Any suggestions?