Lactic Acid - 500ml - Heat Stable FCC 88%
 
Food Grade organic acid used to pre-acidify the wort for ketle souring beer and to reduce alkalinity and mash pH
 
The taste threshold in beer is 400 ppm
 
Directions for use
 
To pre-acidify wort, add lactic acid directly to the boiled wort at  1.5 – 2 mL/L. Use a pH meter to verify that the pH is between 4.5 – 4.8. Cool the wort down to 30 – 40°C before pitching in Lactobacillus bacteria.
 
To reduce alkalinity, prepare a normal solution (1 ml = 1 mEq) by diluting 84.7 mL of lactic acid to 1 liter. 1 ml of this solution reduces the alkalinity of water by 50 ppm as CaCO3(1 mEq/L).