« on: April 08, 2014, 03:39:53 AM »
I have a Flanders Red that lacks enough sour. I know I can brew another and blend (which I will be doing), but for a portion of it, I am considering adding some lactic acid at bottling in a couple months to get some additional sour to it. I am thinking of using an eye dropper in a small glass sample and extrapolating from there. Does anyone have experience with this? Does it help or should I just wait and only blend instead?