Bisco_Ben
Well-Known Member
So I recently purchased some probiotic lacto plantarum capsules for kettle sours and brewed the wort today. I wanted to lower the pH to 4.5 before adding the lacto so I used 3 teaspoons in 7.5 gallons of preboil wort which got me right where I wanted. After, I noticed a considerable lactic smell from the wort and now worry that I may have screwed up the flavor profile of this beer. Do you all feel that 3 teaspoons of 88% lactic acid solution in a 6 gallon batch of a hoppy kettle soured beer will impart enough flavor to screw up the flavor of this beer?