Ok, I have a pale ale that is finished and nice in every way except it seems a little flabby. I degassed a sample and obtained a pH of 4.47. Makes sense to me that pH could be the culprit. What guidance have you guys on dropping the pH of the keg?
How low should I try to get it? 4.3? 4.2?
Also, any general guidance on how much 88% lactic acid to add to 5 gallons would be appreciated.
What was final boil volume?
How much is left in the keg?
How many pounds in the grain bill?
How much lactic have you already used, like in mash n sparge?
6 gallons
5 gallons
11.44#
3.3ml
I have been having success using about .175 ml per pound grain bill, per .1 drop of pH, per total post boil volume. And if that amount might push the lactic flavor threshold I use phosphoric instead. For your beer I think you have room for more lactic.
.175 x 11.44 x 83% or about 1.6 ml
But its more about flavor, so I would try 1ml first. Then maybe add another if that doesn’t do it.
Great guidance Jim, thank you. I am not worried about more lactic in there. It’s a pretty hoppy pale ale and if anything a little lactate may be complementary. I’ll start with 1ml and go from there.
Cool. Let us know how it goes