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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

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.