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Lactic Acid
  • Lactic Acid
Lactic Acid 4 oz.

Lactic Acid 4 oz.

SKU 9034
$5.99

Pricing details

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Product Details

88% solution. Lowers pH of sparge water.

Additional Information

SKU
9034
  • 5 stars: 10 (83%)
  • 4 stars: 2 (17%)
  • 3 stars: 0 (0%)
  • 2 stars: 0 (0%)
  • 1 star: 0 (0%)
P
Paul A.
Lactic acid

I did not buy this for brewing but heard it also works as a de-liming solution in the deer hide tanning process which I am self teaching. Worked well, order delivered correctly and in time. Thank you

J
Jason I.
Box full of goodness!

I ordered several different items, including some al a carte ingredients for an experimental beer. Everything was there but I had 2 big bags of grains. I wasn’t sure which one went with the kit that I bought and which one was the experimental grains. Maybe you all could mark the bags in some way so we know which is which. Otherwise, I love this site!

D
Diego S.
Lactic acid review

Product as described. Haven’t had a chance to use it as my last mash did not require PH adjustment.

J
John Y.
Lactic acid review

Well the lactic acid does what it says it supposed to do. It lowers my pH in my mash to around 5.24. I also us a little in my Guinness recipe.

D
David B.
Have a high ph city water

The ideal ph on a homebrew is about 5 to 6 and my water is just over 8. This gives my brew a great chance to fully extract most of the fermentable sugars in my mash. Great product - a little goes a long way on 5 gallon batches.

T
Terese B.
Very useful for making kettle sours

This ingredient helped make an awesome strawberry lime sour. The only issue I had was a little leakage in the package.

A
Andrew P.

Works!

L
Lucas M.
It's lactic acid

What can I say it's lactic acid. It was shipped really nice with the cap taped and the bottle put in a bag.

S
Stephan T.
Works exactly as expected

Worked as expected to lower my mash pH down to a target of 5.47. Great results and packaged well.

D
Dale P.
Works Great

I started using Lactic Acid after I tested my water. I use a water adjustment recommendation spreadsheet to hit the desired ph levels. Takes away the bitterness you can get with high alkalinity water. Great stuff
DP

S
Sean
Tart

Great for lowering the mash pH for those really light beers. I prefer phosphoric acid unless your going for a sour beer.

A
Andrew
Good stuff, consistent effects.

But don't go overboard. If you're using this to whip up a sour beer, it goes well at secondary fermentation or bottling.Keep in mind 2oz per 5gal batch is plenty to get a strong sour. More than that, and you're pushing it!

B
Brendan

Could this be used in conjunction with lactobacillus to lower the pH prior to adding the bacteria in a kettle sour beer?

Northern Brewer

Pre-acidification of the wort to pH 4.5 using a food grade acid (lactic or phosphoric) will do wonders in inhibiting other bacterial strains that may be present such as enteric bacteria. This acidification will also hamper the action of an enzyme lactobacillus uses to break down proteins, so your resulting beer will still showcase all the head retention and body that you would expect from the same beer fermented with only Saccharomyces.

Check out our kettle sour blog post for more information.
https://www.northernbrewer.com/blogs/brewing-techniques/kettle-souring-made-easy

Michael H.

Yes

Michael H.

Yes

Adam G.

You should, but you want to be sure that your lacto will still be happy. As long as you don’t make a condition thats bad for your beer you can. I got my Lactic acid to use in conjunction with the Philly Sour yeast to top up the lactic level (lower the ph) as a cya if the yeast didn't quite get there. So I'm using the lactic after the yeast. I didnt want to do a lacto pitch because I didnt want to re-boil and I wanted to try this Lallemand yeast. I'd say let the Lacto do its job then titrate to your desired pH after with the lactic.

A
A s.

Does it come with a ml dropper?

Northern Brewer

No. I've been using a medicine syringe from the pharmacy.

Northern Brewer

No, but your local pharmacy should be able to give you a syringe with the appropriate measurements that you'll need. I'm sure you can find a syringe on Amazon as well.

Northern Brewer

No

E
E D.

Any stats on how much of this lowers Mash pH? Or how much CA (ppm) it adds per gallon?

Northern Brewer

Actually, I don't use it in brewing. I'm a farmer and make Cane Syrup from sugarcane. My process requires exact pH management, with imperceptible taste change. I make 400 gal at a time, and my production use calls for close to 5 gallons of lactic acid. The 5 oz purchases allowed me to titrate my test batch pH. Wish I could be of more help.

Northern Brewer

You will find mostly guidelines for an answer to your question. Basically you would begin with a couple of ml per gallon of water and measure the pH change, then perhaps add a little more, and read the pH again. Since your water source and grist bill would be somewhat unique it is difficult to say "just add x amount". So, you would begin with the smaller amount mentioned, but as you see the change in pH you would be in a better position to know how much to add for your next mash.

Northern Brewer

Sorry but I have not used it. Thought it might help malolactic ferment but have not had a reason to try it

Northern Brewer

The effectiveness of lowering pH will vary depending upon the mineral content of the water in which it's being used as well as the grains being used in the mash.

Check out https://sites.google.com/site/brunwater/ for some great information on residual alkalinity for homebrewers.

D
D U.

Could I use this to brew a Berliner weisse instead of adding lactobacillus to primary and having to wait 3-6 months to sour?

Northern Brewer

That should work fine, here's an article discussing it: http://www.homebrewersassociation.org/how-to-brew/4-ways-sour-berliner-weisse/

Northern Brewer

I would not recommend adding lactic acid to a Berliner Weisse. Lab made acids are not a substitute for natural lactobacillus and the resulting beer would taste artificial and lack the complexity of a great berliner weisse.

R
R N.

Is this food grade? - able to use in brewing for taste ?

Northern Brewer

It is a food grade additive. In brewing we use it for adjusting pH - it would probably take a lot more than 5 oz to be able to influence taste significantly.