[69franx]

     I know it has been discussed, but just looking for more thoughts. I am planning on a 10 gallon batch of Saison that will be split into 2 fermenters that will secondary on either blackberries or lemon balm. Following a recipe I have used before from @AmandaK: 90% pilsner and 10% Munich II. Getting down to pH of 5.22 requires 6mL of 88% lactic, putting the finished beer at roughly 204ppm lactate in the finished product(per Bru'NWater estimates.)   Kai states generally being confident that under 400ppm  should have no taste effect on the product/consumer. Does this sound like a good place to be? From past attempts, I know I added 3.8mL to a 5.5g batch last year, but in the end that batch caught something wild from my raspberries so I am not certain how much the lactic affected the batch. My other batches of saison I did not take good enough notes(no record of how much lactic I used.) Any thoughts on this plan?

[kramerog]

I use about 5 ml of lactic acid in a 5 gal batch without hesitation in pale styles.  I haven't had reason to use more than that.

[69franx]

Thanks, good to know. That's definitely more than I have used for anything besides saison. I'm more comfortable now

[brewinhard]

It will be fine. If anything the saison will have a slight tartness to it, even if you can barely pick it up.

Keep in mind, the blackberries will add some acidity as well.

[69franx]

That was my thinking as well. Planning on 7.5# of them in one half and I don't know how much fresh picked lemon balm in the other. In the past, this has been bittered to 45 IBUs with Willamette and Nelson, just wondering if I should lower that at all with the secondary elements as well?

[klickitat jim]

6ml in a 10 gal batch is fine. Even if it was a light lager, only a super taster might detect it... maybe

[69franx]

Thanks Jim, that's where I will be going then. And I am certainly no super taster by the way, so no issues there even if they were there to be found