Lactic Acid in brews

Reads 2247 • Replies 21 • Started Friday, September 21, 2012 11:53:01 AM CT

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OldSock
12:52 Mon 9/24/2012

I added lactic acid to a sour honey beer when the bacteria didn’t perform, and it turned out great. I wouldn’t just dump lactic acid into a young/clean/bland beer because the flavor isn’t 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 doesn’t 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.

 
flabeer
places 2 º 13:00 Mon 9/24/2012

You’d be amazed at how many commercial breweries add lactic acid to their Berliners, sours, or other beer they want to bump up the sourness.

 
TheHOFF43
beers 2052 º places 169 º 13:20 Mon 9/24/2012

Thanks for all the positive input. I’m 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

Against the Grain has a nice Scotch Ale with Lactose. Same thing?

 
NobleSquirrel
beers 3439 º places 209 º 14:40 Mon 9/24/2012

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.

 
oteyj
beers 2138 º places 14 º 15:28 Mon 9/24/2012

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?

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.

Crap. Fructose. There.

 
bitbucket
beers 2166 º places 63 º 20:31 Mon 9/24/2012

Originally posted by ContemplateBeer
Crap. Fructose. There.

Don’t get frustrated.

Originally posted by bitbucket
Originally posted by ContemplateBeer
Crap. Fructose. There.

Don’t get frustrated.
I’m aiight.

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