Hey peeps. I know this is a bit vague so if you need more info, just ask.
Using Bru'n water to calculate my water profile for a kettle sour I'm planning, I want to get my mash pH to the 5.2-5.3 range. The only reasonable ways of doing so is lactic acid or the acid malt. I know the acid malt delivers lactic acid but I'd rather use the 88% lactic acid. Bru'n water calculates me needing 1.5mL of lactic acid to get the pH to 5.26. Is this acceptable or do most people use acid malt? Is there a downside to using the lactic acid to drop pH from 5.4 to 5.26?
Thanks.
Using Bru'n water to calculate my water profile for a kettle sour I'm planning, I want to get my mash pH to the 5.2-5.3 range. The only reasonable ways of doing so is lactic acid or the acid malt. I know the acid malt delivers lactic acid but I'd rather use the 88% lactic acid. Bru'n water calculates me needing 1.5mL of lactic acid to get the pH to 5.26. Is this acceptable or do most people use acid malt? Is there a downside to using the lactic acid to drop pH from 5.4 to 5.26?
Thanks.