Chemical Elements: Hlactate
Water Impact: Lowers pH
Lactic Acid Home Brewing Uses
Use lactic acid in the mash during home brewing to quickly lower pH. Mashing works best when within the 5.2–5.6 pH range.
However, the grains themselves and other minerals like calcium chloride and gypsum all help to lower the water's pH level. This means that you won't know the true pH of the mash until 5-10 minutes of the grains already steeping. Lactic acid can be used to quickly adjust the water pH at this time.
In home brewing, use the 88% solution.
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