user 336313
Well-Known Member
- Joined
- Dec 29, 2022
- Messages
- 106
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- 34
I brewed a grisette with Lallemand Farmhouse. It fermented quite dry and light (1,5 plato/ 1,006 FG), which was the idea of course. I used 8% acidulated malt and extra lactic acid to the maisch for a PH of about 5,0. I have since cold crashed it. I can definitely pick up on a slight farmhouse vibe, with a slight sour hint, but I wouldn't mind it being subtly more sour. Would adding more lactic acid at this point be a good idea?