Piotr
Well-Known Member
I have acidulated malt, lactic acid, and phosphoric acid, which is best to make mash pH adjustments? I mean, which is most natural, neutral for the taste of beer?
So far I use acidulated malt, but AFAIK it contains lactic acid, I wonder if phosphoric acid may give better results.
So far I use acidulated malt, but AFAIK it contains lactic acid, I wonder if phosphoric acid may give better results.