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Lactic acid taste threshold

Checking out Kai’s taste experiment on this :

His conclusion is that a safe threshold is around 7.5% acidulated malt (or 400 mg/l lactate). Is there an easy way to convert this to the amount of 88% lactic acid added to post boil gallons?

I just tried my own taste test. Brunwater wanted me to add what sounded like a lot of acid to my sparge water, so I divided that down to equal .2 in 4 cups. No sour flavor detected, although a slightly different mouth feel… silkier?

Shoulda done some more googling before posting, this should give you a good idea

It’s about 1.2ml / gallon post boil.

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