I know that bicarbonates are bad for pale beers because they act as a pH buffer. But what would be the flavor difference between two waters (or resulting beers), one without bicarbonates and with a normal pH for mashing, and one with bicarbonates where lactic or other acid was used to bring down the pH to the same level?
You will end up with a taste from the residual lactate ions once a threshold is exceeded, some say 400 ppm. So no problem with mild carbonate water, but it is a problem with highly carbonate water.
Edit - Lactate Taste Threshold Experiment | Braukaiser
Phosphoric acid is used by some as it is more flavor neutral
Ok. Does anyone have an idea what kind of water profile would require 400 ppm lactic acid to bring down mash pH to, say, 5.4? It’s difficult for me to advise other people when to stop using their water in case of high alkalinity…
I generally agree with hopfenundmalz. I believe the taste of lactate is similar to sulfate so theoretically if you are making hoppy beers the lactate ions could be beneficial.
The water with more mineralization will taste more ‘minerally’ and flavorful. Flavorful may not be a good thing since not all water flavor contributions are desirable. This is especially true when brewing a lightly flavored beer style.
PS: I don’t find that sulfate and lactate taste anything alike.
You can take one liter of your water per sample, and do your own tests.
- You will know if you can use lactic acid with your water.
- You can tell your local friends, and all of us here, what you find.
It may work for you. I thought about it, looked at some numbers, and said, no. Maybe I will follow my own advice and try some dimple tests.