I’m at the point where i’ll soon need to make some acid purchases. I’m using lactic currently.
Lactic at 88% in the mash requires less volume than NB phosphoric at 10%.
But there are opinions that lactic in to high amounts can impart a sourness and that phosphoric is a choice for brewing use. It has the least flavor impact since there are already similar anions in the mash.
What are your comments of either lactic or phosphoric acids?