Product Review

Lactic acid can be used in place of a sour mash. When using very pale malts it is easy to push your ph well above 5.2 - 5.4 ph range. Using lactic acid you can lower the ph without going through all of the trouble of making a sour mash for its lactic acid properties. Many will argue that the addition of high lactic acid malts can make a flabby beer lacking in mouth feel, but controlling the ph with lactic acid you can avoid this. Lactic acid in light colored beer production is very common. There is no set amount to use, but a ph meter should be used and the lactic acid added till you REACH your 5.2 ph range.