Lactic Acid 88% 500mL

Used for mash and sparge water pH adjustment.

In the brewing process, controlling the pH is crucial for achieving the desired beer characteristics. Lactic acid is one option for pH adjustment due to its gentle and predictable nature. By lowering the pH of the mash, brewers can improve the efficiency of enzymatic reactions, leading to better starch conversion and improved wort quality. A properly adjusted mash pH, typically between 5.2 and 5.6, can also enhance hop utilization and reduce the risk of off-flavors, resulting in a cleaner, more balanced beer.

Lactic acid is the acid produced by the bacteria commonly used in kettle sours and some mixed fermentations. Using lactic acid will give your beer a 'twang' that is chareterstic for some styles. If you'd like to acidify your wort or sparge water using a more flavourless acid we would recommend phosphoric acid instead.

Lactic acid can also be used in place of kettle souring and can be added to taste prior to boiling your wort. Some brewers will say this gives the beer less unique character than kettle souring, however, in our experience this is still a great way to make a quick and easy sour without needing to inoculate your wort with lacto.