Souring Beer with Lactic Acid

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Gates24
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Souring Beer with Lactic Acid

Post by Gates24 » Thu Jun 29, 2017 4:27 pm

Hello

Does anyone experience with this? Looking to use the acid to sour the beer not the traditional method of a sour mash or kettle. I know it's not the same complex sour note.

What is the process? How did you like the results?

Thanks

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LiverDance
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Re: Souring Beer with Lactic Acid

Post by LiverDance » Fri Jun 30, 2017 8:53 am

I've used it to make a sour beer a touch more sour. I'm thinking that souring an entire batch with it might be a bit much as i understand you get some off flavors (dicetyl) in large amounts. You could try the amounts in a pint glass to maybe work out how much you think you'll need.
"Twenty years ago — a time, by the way, that hops such as Simcoe and Citra were already being developed, but weren’t about to find immediate popularity — there wasn’t a brewer on earth who would have gone to the annual Hop Growers of American convention and said, “I’m going to have a beer that we make 4,000 barrels of, one time a year. It flies off the shelf at damn near $20 a six-pack, and you know what it smells like? It smells like your cat ate your weed and then pissed in the Christmas tree.” - Bell’s Brewery Director of Operations John Mallet on the scent of their popular Hopslam.

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