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Thread: Acidulated Malt

  1. #11

    Aweh thanks!! Works out a bit cheaper as well.

  2. #12
    Been fiddling with EZ-Water spreadsheet...
    Image1.jpg
    Here they also talk about a 2% acidulated malt addition as a standard - with 3% as a max.

    No, not tried lactic acid - but if that is industry norm - then I'll look into that. prob cheaper than acidulated malt. I'm only getting into the acid malt since my last brew and salt additions 3 brew ago .. my options are open

  3. #13
    https://essentiallynatural.co.za/

    Found lactic acid here. R89/l its cheap as chips compared to acid malt.

  4. #14
    Quote Originally Posted by Jitters View Post
    https://essentiallynatural.co.za/

    Found lactic acid here. R89/l its cheap as chips compared to acid malt.
    I believe acidulated malt is available purely to comply with Rheinheidsgebot, not because its 'better' than directly adding an acid.
    Cheers,
    Lang
    ~~~~~~~~~~~~~~
    "Dudddde...Hold my beer!".... ; "I wonder what will happen if I ...."

  5. #15
    Quote Originally Posted by Langchop View Post
    I believe acidulated malt is available purely to comply with Rheinheidsgebot, not because its 'better' than directly adding an acid.

    Correct. The idea is 'they' are adding grain .. and not acid

    EDIT:
    Imagine reading the label that reads:
    Ingredients: malt, hops, water, yeast and acid.

    Edit2:
    or: malt, lactic acid, hops, water, calcium carbonate, magnesium sulphate, sodium chloride, calcium carbonate, sodium bicarbonate, diamonium phosphate with sea kelp and fish guts
    Last edited by AlexBrew; 14th January 2021 at 09:36.

  6. #16
    Senior Member JIGSAW's Avatar
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    Quote Originally Posted by AlexBrew View Post
    Been fiddling with EZ-Water spreadsheet...
    Image1.jpg
    Here they also talk about a 2% acidulated malt addition as a standard - with 3% as a max.

    No, not tried lactic acid - but if that is industry norm - then I'll look into that. prob cheaper than acidulated malt. I'm only getting into the acid malt since my last brew and salt additions 3 brew ago .. my options are open
    That's the Acid concentrate within the malt .... NOT how much to add !
    The Problem With The World Is That Everyone Is A Few Drinks Behind.!


  7. #17
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    Quote Originally Posted by Langchop View Post
    I believe acidulated malt is available purely to comply with Rheinheidsgebot, not because its 'better' than directly adding an acid.
    partially correct: adding some acids is a very difficult process as not all acids have a linear molar ratio and you can easily overstep your target pH

    Acidulated malt is an easy, predictable way for rectifying pH.

  8. #18
    Quote Originally Posted by jakeslouw View Post
    partially correct: adding some acids is a very difficult process as not all acids have a linear molar ratio and you can easily overstep your target pH

    Acidulated malt is an easy, predictable way for rectifying pH.
    Fair enough... makes sense.



    EDIT1b:
    Imagine reading the label that reads:
    Ingredients: malt, hops, water, yeast and bacteria.
    Cheers,
    Lang
    ~~~~~~~~~~~~~~
    "Dudddde...Hold my beer!".... ; "I wonder what will happen if I ...."

  9. #19
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    Quote Originally Posted by Langchop View Post
    EDIT1b:
    Imagine reading the label that reads:
    Ingredients: malt, hops, water, yeast and bacteria.
    That would put people off various beer styles for sure.

    "Lactic acid bacteria, yeast, hops, water, and malt..........."

  10. #20
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    Quote Originally Posted by jakeslouw View Post
    partially correct: adding some acids is a very difficult process as not all acids have a linear molar ratio and you can easily overstep your target pH
    This. Lactic is more forgiving though than the other common brewing one - Phosphoric. It has a very narrow buffering zone, or something to that effect. Lactic is more forgiving.

    As a PS: This was explained to me by a pro brewer. I didn't know this until he explained it to me like that.

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