Never used acid malt, but I use lactic acid on my lighter beers. It would seem to me that lactic acid additions would be easier to control than using acid malt, where you have to decide on an amount before you actually know what your pH is. I guess that assumes you're using the acid malt for pH adjustment and not taste. So, those of you who have used acid malt, how do you go about deciding how much to use? And if acid malt is malt sprayed with lactic acid, what advantage does it have over adding lactic acid directly?