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Lactic Acid

 
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dp Brewing Company




Joined: 08 Jul 2013
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PostLink    Posted: Sat Dec 03, 2016 9:33 pm    Post subject: Lactic Acid Reply with quote


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I just got some Lactic Acid (88%) to add to a wheat beer I'm going to brew tomorrow. When I go to EZ Water and enter everything in. It says I need like 6 mL. That seems like a lot. Should I be concerned? I've attached my profile in the attachment. I'm at 5.86 if I don't add anything.



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jcav




Joined: 21 Sep 2011
Posts: 205
Location: Central Florida


PostLink    Posted: Sun Dec 04, 2016 1:58 am    Post subject: Reply with quote

If you have a ph meter and your worried it's too much acid, you could add 2ml and take a reading with your ph meter and go from there.

John

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dp Brewing Company




Joined: 08 Jul 2013
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PostLink    Posted: Sun Dec 04, 2016 2:12 am    Post subject: Reply with quote

My concern is adding an off flavor with the acid. When I ready the remarks from Kal, he uses less than 1 mL. Do you think I'll be fine?
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jcav




Joined: 21 Sep 2011
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PostLink    Posted: Sun Dec 04, 2016 2:16 am    Post subject: Reply with quote

Yes, it takes a lot more than that to be at the taste threshold. Now if you were using Phosphoric acid that would be different. You have to add a lot more of that to make a ph change and you can taste that sooner. You should be fine with that amount or less.

John

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dp Brewing Company




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PostLink    Posted: Sun Dec 04, 2016 2:22 am    Post subject: Reply with quote

Thank you John. Water treatment is new to me. I didn't want to screw up a batch by trying to make it better. If that makes sense.
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jcav




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PostLink    Posted: Sun Dec 04, 2016 2:30 am    Post subject: Reply with quote

No problem, if you do have a ph meter, add 2ml stir and take a reading. You could always add more and up to the 6ml but I would see what the meter was telling me. Just my two cents. Good luck brewing your batch!

John

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kal
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PostLink    Posted: Sun Dec 04, 2016 3:57 am    Post subject: Reply with quote

I would not use EZ Water to tell you how much lactic to add as it's questionable. It's not something a spreadsheet can accurately estimate. Use a pH meter. I use this one here:

http://www.theelectricbrewery.com/parts-list-using?page=5

Kal

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Tennessee




Joined: 04 Apr 2015
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PostLink    Posted: Sun Dec 04, 2016 1:53 pm    Post subject: Reply with quote

I average 6ml per 12 gal batches to reach my target ph . It also depends on what grain your using. Source water PH 8-9.
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Last edited by Tennessee on Thu Mar 23, 2017 1:20 pm; edited 2 times in total
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kal
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PostLink    Posted: Sun Dec 04, 2016 1:59 pm    Post subject: Reply with quote

dp Brewing Company wrote:
My concern is adding an off flavor with the acid. When I ready the remarks from Kal, he uses less than 1 mL.

Where did you read that?

Take a look here too: http://www.theelectricbrewery.com/parts-list-using?page=4

Specifically the section on 88% Lactic Acid and how much is required before it starts to affect the taste.

Kal

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dp Brewing Company




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PostLink    Posted: Sun Dec 04, 2016 7:16 pm    Post subject: Reply with quote

kal wrote:
dp Brewing Company wrote:
My concern is adding an off flavor with the acid. When I ready the remarks from Kal, he uses less than 1 mL.

Where did you read that?

Take a look here too: http://www.theelectricbrewery.com/parts-list-using?page=4

Specifically the section on 88% Lactic Acid and how much is required before it starts to affect the taste.

Kal


That is where I saw the amount you use. I was off by the amount you said you use, "0.1-0.2 mL per gallon". Sorry didn't mean to misquote you. Was going by memory not actually looking at the page.
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kal
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PostLink    Posted: Mon Dec 05, 2016 2:39 am    Post subject: Reply with quote

No worries!

When you said you needed 6ml in your batch, how many gallons is that being added to?

Kal

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dp Brewing Company




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PostLink    Posted: Mon Dec 05, 2016 3:34 am    Post subject: Reply with quote

The mash tun had 5.8 gallons in it. I checked the pH and it was 5.45. So I didn't have to add any acid to the mash after all.
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kal
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Drinking: Pub Ale, Electric Creamsicle, Mild, Pliny the Younger, Belgian Dark Strong, Weizen, Russian Imperial Stout, Black Butte Porter


PostLink    Posted: Mon Dec 05, 2016 4:50 am    Post subject: Reply with quote

dp Brewing Company wrote:
The mash tun had 5.8 gallons in it. I checked the pH and it was 5.45. So I didn't have to add any acid to the mash after all.

Was the 5.45 pH measured at room temp or mash temp?

pH changes with temperature. The correct target all depends on how you measured.

See about 1/2 way down here for complete details: http://www.theelectricbrewery.com/brew-day-step-by-step?page=6

Kal

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dp Brewing Company




Joined: 08 Jul 2013
Posts: 664
Location: Midwest

Drinking: Chocolate Taco, Raspberry Mango Cider, American X, Sandy Dunes

Working on: Nothing


PostLink    Posted: Mon Dec 05, 2016 2:32 pm    Post subject: Reply with quote

kal wrote:
dp Brewing Company wrote:
The mash tun had 5.8 gallons in it. I checked the pH and it was 5.45. So I didn't have to add any acid to the mash after all.

Was the 5.45 pH measured at room temp or mash temp?

pH changes with temperature. The correct target all depends on how you measured.

See about 1/2 way down here for complete details: http://www.theelectricbrewery.com/brew-day-step-by-step?page=6

Kal


I took the sample at 120 degrees. I thought my meter had ATC but maybe it doesn't. I'll take future readings at room temp.
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kal
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Location: Ottawa, Canada

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PostLink    Posted: Mon Dec 05, 2016 3:12 pm    Post subject: Reply with quote

Don't confuse the inclusion of automatic temperature compensation (ATC) in the pH meter to mean that the target range will always be 5.2 to 5.4 regardless of temperature, as that would be incorrect. ATC only corrects for electrode sensitivity that varies with temp. At room temp pH typically reads 0.2 higher because it actually is higher.

So again, unless a temperature is given every time a pH number is given, that pH number is meaningless. You can read at either mash temp or room temp. You just need to understand that the targets will be different.

For this reason anywhere in my instructions where I mention a target pH (or pH range), I always include the temperature as well.

See about 1/2 way down here for complete details: http://www.theelectricbrewery.com/brew-day-step-by-step?page=6

Kal

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