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I am making a Gose and have two questions concerning the use of acidulated malts
1.   When using acidulated malt, do I need to use a separate fermenter, tubing and so forth like you do when using bacterial cultures like Brettanomyces? (keeping in mind that I use Better Bottle and Speidel Plastic Fermenters
2.   One recipe I found and liked recommended doing an hour mash then adding the acidulated malt to the mash and mash for another hour [so the other grains can mash under ideal PH before introducing the acidulated malts. Could I get the same result by doing a steeping of the acidulated malts separately while the main mash is going {in order to save time} and just pour the steeping liquid into the boil kettle  during sparging? Will this get me the same result? 

I don't know of any reason you would need to isolate equipment if you are using acidulated malt.  My understanding is the main difference is that it has lactic acid added.  It will affect mash PH but it should not leave any residue on your equipment that needs to be worried about.

I haven't the need to use it so I can't really answer your mashing questions.


As long as you are performing typical mashing and boiling practices, there should be no contamination with lactic bacteria.  Any bacteria are left behind in the mash or killed in the boil.  All malt typically has lactic bacteria and other organisms on it.  All killed by the boil.

As Paul and Martin say above, lactic bacteria and lactic acid are two different things, so you won't need separate equipment to prevent contamination, because there will be no bacteria.
I like your thinking on the acid malt addition after the main mash is finished.  If you do that let us know how it works.

Just for the sake of reassuring you, acidulated malt is just regular ass malted barley will acid sprayed on it. It's no more dangerous to your brewing equipment that if you sprayed some of your grain with star-san (which is acid-based).

I'd question why you're buying the acid malt at all. I understand you want the sourness but acid malt is more expensive than regular grain although the premium you pay on the grain is just for a very small amount of acid. If you're just adding the acid malt at the end of the mash you're basically buying grain just for the benefit of rinsing off the acid during the sparge. You could avoid the whole grain part of the acid and save yourself a little cash.

If you're a little more adventurous you could do a sour mash/sour wort to get that sourness but if you just want to buy a product to get sour I think your money is better spent buying a small bottle of lactic acid. It's cheap and it will last you a long, long time. You can avoid worrying about your mash ph with the acid malt by adding the lactic acid in the kettle before the boil or even after fermentation ends so you can adjust to your taste preference and not worry about any harm to the fermentation (not that a gose is sour enough to really worry about that). The only thing you might want to think about when you add lactic acid post-boil it's going to add some of that tangy lactic acid flavor that you may or may not want. Adding it pre-boil tends to produce a more neutral acid flavor because the boil drives off the flavor compounds from the lactic acid.


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