100 gms
Lactic Acid is used to lower the mash or sparge water pH. It is also used to Pre-acidify wort before adding Lactobacillus bacteria to create ‘Sour beers’.
USAGE LEVEL
Whether using Lactic Acid purely to lower your pH levels or for creating ‘Sour beer’ it’s suggested to add it sparingly, 0.5mls per addition and the best way to do this is by using a 1ml syringe. Then allow to recirculate for 5-10 minutes before testing again preferably with a dedicated pH meter.
To pre-acidify wort for ‘Sours’ add lactic acid into boiled wort with the steps mentioned above. There’s two schools of thought on pH levels when creating sours. Some aim for a pH level between 3.00-3.50 and others between 4.2-4.8, your call. Cool wort to 30-40°C before pitching Lactobacillus bacteria.
STORAGE
Store in a cool, dry, well-ventilated area. Keep containers tightly sealed when not in use. Inspect for leaks and protect against physical damage. Store away from incompatible materials such as oxidising agents, alkalis, reducing agents, iodides, strong acids and sources of ignition.
$4.70
6 in stock
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Lactic Acid is used to lower the mash or sparge water pH. It is also used to Pre-acidify wort before adding Lactobacillus bacteria to create ‘Sour beers’.
USAGE LEVEL
Whether using Lactic Acid purely to lower your pH levels or for creating ‘Sour beer’ it’s suggested to add it sparingly, 0.5mls per addition and the best way to do this is by using a 1ml syringe. Then allow to recirculate for 5-10 minutes before testing again preferably with a dedicated pH meter.
To pre-acidify wort for ‘Sours’ add lactic acid into to boiled wort with the steps mentioned above. There’s two schools of thought on pH levels when creating sours. Some aim for a pH level between 3.00-3.50 and others between 4.2-4.8, your call. Cool wort to 30-40°C before pitching Lactobacillus bacteria.
STORAGE
Store in a cool, dry, well-ventilated area. Keep containers tightly sealed when not in use. Inspect for leaks and protect against physical damage. Store away from incompatible materials such as oxidising agents, alkalis, reducing agents, iodides, strong acids and sources of ignition
FIRST AID MEASURES
Swallowed: Rinse mouth with water. Drink water for dilution. Do not induce vomiting. Seek medical help.
Eye Contact: If this product comes in contact with the eyes: Wash out immediately with fresh running water. Ensure complete irrigation of the eye by keeping eyelids apart and away from eye and moving the eyelids by occasionally lifting the upper and lower lids. Seek medical attention without delay; if pain persists or recurs seek medical attention. Removal of contact lenses after an eye injury should only be undertaken by skilled personnel
Skin: Remove contaminated clothing. Flush affected area with plenty of water. Seek medical attention.
Inhaled: Remove to fresh air, resuscitate if necessary and rest. Seek medical advice.
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