Lactic acid (80%)
Product detailed description
When homebrewing, use lactic acid in the mash to quickly lower the pH. It works best when the pH is in the range of 5.2-5.6.
However, the grains themselves and other minerals such as calcium chloride and gypsum also contribute to lowering the pH of the water. This means that the actual pH of the mash can only be determined after 5-10 minutes, when the grains have already soaked. During this time, lactic acid can be used to quickly adjust the pH of the water.
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