Wort too acidic. How to PH up?

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Alec0000

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Hi
I'm new here.
Accidentally I put too much LACTIC ACID on my wort. Already boied. It has a ph of 3.1.
I need to bring it up to around 4.
How can I do this?
It's a witbier sour beer. 24 litres.
Any advice would be appreciated!
Thanks
 

Beernik

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Just guessing here, but boil up some calcium carbonate, add it, stir it in, and resample the pH. Try 1/2 tsp. or smaller of calcium carbonate at a time because you don’t want to over shoot in the other direction.

If you are really in a pinch, baking soda is sodium bicarbonate. It could give it a salty taste if you add too much.
 
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Alec0000

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Will calcium carbonate affect the beer taste in a bad way?

And will it actually dissolve at all?
 

cire

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If that was a pre-fermentation reading, it will be interesting to know how fermentable the wort was. I would suspect that might be rather little even after adjusting pH.
 
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