• Please visit and share your knowledge at our sister communities:
  • If you have not, please join our official Homebrewing Facebook Group!

    Homebrewing Facebook Group

Shelf life of Lactic Acid

Homebrew Talk

Help Support Homebrew Talk:

This site may earn a commission from merchant affiliate links, including eBay, Amazon, and others.

BreezyBrew

IPA is my spirit animal
Joined
Feb 12, 2012
Messages
3,701
Reaction score
574
Location
New Tampa
I came across something interesting today;

I needed some more lactic acid, so while I was at the store I picked some up. The older bottle is about two years old, and both are 88% concentration. The older bottle is Baker and Crosby and the new one is BSG. After smelling them both, there's definitely a difference there. The older bottle smells more sour and acidic, where the new one smells almost like maple syrup. Should this matter in their performance? I am thinking that what they use to cut the solution is different, which is why they smell different. Maybe someone can shed some light on this?
 
I experienced the same when switching brands (B&C became BSG). However, I do not find that the scent/flavor of the BSG stuff comes through in any way. I would simply say "carry on".
 
Lactic acid shouldn't smell like maple syrup.
 
I don't get maple syrup but more of a sweet/sour aroma. Regardless, it doesn't carry through to the finished beer.
 
This is an uniformed speculation but when one sees a -ol group hanging off the side as in lactic acid: CH3HCOHCOOH
one is tempted to think it will get oxidized to a keto:
CH3COCOOH
in the presence of oxygen from air exposure i.e. convert to pyruvic acid. That might explain the sharper smell.
 

Latest posts

Back
Top