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All of those reasosnns make sense. It's just a matter of how you want to do it.
Quote from: Wort-H.O.G. on March 09, 2016, 09:30:12 amacid malt works and is just malt treated with lactic- i've used per weyermanns guidlines with RO water: "Weyermann® Acidulated Malt is perfect to adjust the pH level in mash or wort. There is a simple formula to calculate the dosage of Acidulated Malt: You have to use 1% of Acidulated malt to reduce the pH by 0.1. (Example: 3% Acidulated malt reduce the pH leve in mash by 0.3).The exact effect depends of course on the special conditions in the mash or wort (buffering capacity …) and on the composition of the brew water.Weyermann Acidulated Malt is produced by using lactic acid, which is generated by on grain natural occurring lactic bacteria. Therefore Acidulated Malt is also a wonderful possibility to produce beer styles with a typical “sourish” character like “Berliner Weisse”.To reach the “sourish” character 8% of Acidulated malt are a perfect rate. In my recipe there are also recommendations for Fermentis Yeast strains for an authentic aroma and flavour profile"What's hard for me to understand is why you'd use it instead of just using lactic acid. Same result, right?
acid malt works and is just malt treated with lactic- i've used per weyermanns guidlines with RO water: "Weyermann® Acidulated Malt is perfect to adjust the pH level in mash or wort. There is a simple formula to calculate the dosage of Acidulated Malt: You have to use 1% of Acidulated malt to reduce the pH by 0.1. (Example: 3% Acidulated malt reduce the pH leve in mash by 0.3).The exact effect depends of course on the special conditions in the mash or wort (buffering capacity …) and on the composition of the brew water.Weyermann Acidulated Malt is produced by using lactic acid, which is generated by on grain natural occurring lactic bacteria. Therefore Acidulated Malt is also a wonderful possibility to produce beer styles with a typical “sourish” character like “Berliner Weisse”.To reach the “sourish” character 8% of Acidulated malt are a perfect rate. In my recipe there are also recommendations for Fermentis Yeast strains for an authentic aroma and flavour profile"
Mainly because I don't need googles or gloves with acidulated malt.
Quote from: denny on March 09, 2016, 09:58:20 amQuote from: Wort-H.O.G. on March 09, 2016, 09:30:12 amacid malt works and is just malt treated with lactic- i've used per weyermanns guidlines with RO water: "Weyermann® Acidulated Malt is perfect to adjust the pH level in mash or wort. There is a simple formula to calculate the dosage of Acidulated Malt: You have to use 1% of Acidulated malt to reduce the pH by 0.1. (Example: 3% Acidulated malt reduce the pH leve in mash by 0.3).The exact effect depends of course on the special conditions in the mash or wort (buffering capacity …) and on the composition of the brew water.Weyermann Acidulated Malt is produced by using lactic acid, which is generated by on grain natural occurring lactic bacteria. Therefore Acidulated Malt is also a wonderful possibility to produce beer styles with a typical “sourish” character like “Berliner Weisse”.To reach the “sourish” character 8% of Acidulated malt are a perfect rate. In my recipe there are also recommendations for Fermentis Yeast strains for an authentic aroma and flavour profile"What's hard for me to understand is why you'd use it instead of just using lactic acid. Same result, right?Mainly because I don't need googles or gloves with acidulated malt.
Quote from: JohnnyC on March 11, 2016, 08:26:30 amQuote from: denny on March 09, 2016, 09:58:20 amQuote from: Wort-H.O.G. on March 09, 2016, 09:30:12 amacid malt works and is just malt treated with lactic- i've used per weyermanns guidlines with RO water: "Weyermann® Acidulated Malt is perfect to adjust the pH level in mash or wort. There is a simple formula to calculate the dosage of Acidulated Malt: You have to use 1% of Acidulated malt to reduce the pH by 0.1. (Example: 3% Acidulated malt reduce the pH leve in mash by 0.3).The exact effect depends of course on the special conditions in the mash or wort (buffering capacity …) and on the composition of the brew water.Weyermann Acidulated Malt is produced by using lactic acid, which is generated by on grain natural occurring lactic bacteria. Therefore Acidulated Malt is also a wonderful possibility to produce beer styles with a typical “sourish” character like “Berliner Weisse”.To reach the “sourish” character 8% of Acidulated malt are a perfect rate. In my recipe there are also recommendations for Fermentis Yeast strains for an authentic aroma and flavour profile"What's hard for me to understand is why you'd use it instead of just using lactic acid. Same result, right?Mainly because I don't need googles or gloves with acidulated malt. I don't need them with lactic acid, either.