I guess lactic acid is what you could buy. My problem is that you can definitely taste it if you add too much. Lambics are sour because of lactic acid (amongst other things) so too much of it will make your beer taste sour. I've even noticed this when I've used too much of that German acidulated malt in a lager.DaaB wrote:Some brewers use lactic acid, is there any advantage/disadvantage to using this Steve? (appart from it being more expensive)
btw Phosphoric acid is available at Hop and Grape if anyone is interested.
Obviously too much of any acid will make your beer sour but I think it's really noticeable with lactic in my experience. I've never noticed it with phosphoric.
