500ml Lactic Acid Heatstable FCC 88%
Lactic Acid is primarily used in brewing to reduce the pH of brewing water to ensure the optimum pH for enzyme activity during the mash.
Can be used to acidify the mash or sparge water. In general you should add the minimun needed to acheive your target pH. Lactic Acid blends very well with beer and will not add any unwanted flavours, it will add lactates.
It is also used in many Belgian styles to sour the beer. When making sour beers without the means or the desire to use the live organsims and alternative is to add lactic acid when the beer is finished.
Directions for use:
To pre-acidify wort, add lactic acid directly to boiled wort at 1.5 – 2 mL/L. Use a pH meter to verify that the pH is between 4.5 – 4.8.
To reduce alkalinity, prepare a normal solution (1 ml = 1 mEq) by diluting 84.7 mL of lactic acid to 1 litre. 1 ml of this solution reduces the alkalinity of water by 50 ppm as CaCO3(1 mEq/L).
Note: Packaging may differ from photo.