How do you adjust the pH in the keg, post fermentation. Is it as simple as adding the acid directly to the keg?
Is there a way to calculate how much acid I would need, to lower the pH, with the volume I have?
What type of acid would you recommend using? I typically use lactic acid in the mash but am wondering if this would be an issue with finished beer.
Is there a way to calculate how much acid I would need, to lower the pH, with the volume I have?
What type of acid would you recommend using? I typically use lactic acid in the mash but am wondering if this would be an issue with finished beer.