[kramerog]

Is there a flavor contribution to using acidulated malt vs lactic acid?

[Descardeci]

I use in some of my brew and didn't get flavor, but there a catch my use was little, after a certain ppm of acid latic you can get the flavor in the final product, I don't remember how much now, and that why some ppl choose to use phophoric acid, I keep with acid malt or lactic acid because of the simplicity of the two

[Silver_Is_Money]

Both would impart the flavor of (mostly) neutralized lactic acid, as both are lactic acid.  (Where 'mostly' = neutralized to the vicinity of pH 5.4)

[mabrungard]

As a Berliner Weisse brewer, I can attest that a natural lactic acid product has more depth of flavor than a refined lactic acid. There are all kinds of acid producers in a naturally derived acid wort. They provide that depth and flavor. This can’t be said of refined lactic acid or cultures made from a pure lacto strain. They have a ‘single note’ flavor that I find unsatisfactory.

Because of this, I suggest that acidulated malt would add more flavor to a beer. But the real question is if the addition is sufficient to actually detect those flavors. In most cases, acidification probably isn’t imparting enough flavor to be detected.

[dmtaylor]

They are both sour.  If you use too much of either one, the beer will have a distinctive tartness.  My club did a brew a couple years ago where we had specified too much acidulated malt.  The beer had no pellicle and did not become more tart over time.  It was the acidulated.  Fortunately, with either one, it's a mild mellow acidity, and if you don't overdo it, it tastes good.

So... use restraint, use just barely enough to hit your pH goal, and you'll be fine.

Cheers.

[goose]

I have never used lactic acid per se in a beer.  However, I have used acidulated malt to bring the pH of the wort down to the right level in some beers like my Tripel.  As Dave said, restraint is the key.  I only use about 4 ounces or in a ten gallon batch and get no sourness imparted by that small amount.