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Lactic Acid in brews


read 1695 times • 21 replies • posted 9/21/2012 11:53:01 AM

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OldSock
I added lactic acid to a sour honey beer when the bacteria didnít perform, and it turned out great. I wouldnít just dump lactic acid into a young/clean/bland beer because the flavor isnít great on its own (no additional positive characters and a slightly salty/buttery flavor), but it can certainly be used to punch-up an otherwise under-sour batch.



Acid malt doesnít bring a huge amount of tartness, but it can certainly be used to make a pleasantly tart beer. I did 20% and after primary fermentation the beer was only mildly tart. Luckily after close to a year with Brett it turned out pretty well.
9/24/2012 12:52:45 PM

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flabeer 2
Youíd be amazed at how many commercial breweries add lactic acid to their Berliners, sours, or other beer they want to bump up the sourness.
9/24/2012 1:00:46 PM

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TheHOFF43 1734:105
Thanks for all the positive input. Iím going to look to use some of this in a batch soon. Not sure on quantity or when I will have the chance to do it but its definitely on the docket
9/24/2012 1:20:00 PM

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ContemplateBeer 1507:109
Against the Grain has a nice Scotch Ale with Lactose. Same thing?
9/24/2012 2:37:36 PM

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NobleSquirrel 3437:209
Originally posted by ContemplateBeer
Against the Grain has a nice Scotch Ale with Lactose. Same thing?


No. Lactose is a complex sugar (found in milk) that is difficult for yeast to ferment. Lactic acid is a soft acid that is found in most sour beers, yogurt, kombucha, ginger beer, etc. It is the primary acid in beer.
9/24/2012 2:40:07 PM

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oteyj 2130:14
Lactic acid is primarily used to lowering mash ph and sparge water ph. It can taste a bit off when added purely, as lactobacillus by-products such as ethyl lactate also contribute to the "lactic" character we all know and love. Have you thought about splitting up fermentation (half Saccharomyces, half lactobacillus) then blending in the lactic beer to taste?
9/24/2012 3:28:02 PM

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ContemplateBeer 1507:109
Originally posted by NobleSquirrel
Originally posted by ContemplateBeer
Against the Grain has a nice Scotch Ale with Lactose. Same thing?


No. Lactose is a complex sugar (found in milk) that is difficult for yeast to ferment. Lactic acid is a soft acid that is found in most sour beers, yogurt, kombucha, ginger beer, etc. It is the primary acid in beer.
Ahh... "tose" like frustose. Got it. Anyway, a tasty brew.
9/24/2012 5:21:36 PM

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ContemplateBeer 1507:109
Crap. Fructose. There.
9/24/2012 5:22:00 PM

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bitbucket 2159:63
Originally posted by ContemplateBeer
Crap. Fructose. There.

Donít get frustrated.
9/24/2012 8:31:58 PM

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ContemplateBeer 1507:109
Originally posted by bitbucket
Originally posted by ContemplateBeer
Crap. Fructose. There.

Donít get frustrated.
Iím aiight.
9/25/2012 2:52:05 AM

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