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Lactic Acid Addition to Finished Beer

Submitted by DM on Tue, 08/08/2017 - 11:12

A recent beer  - In The Pink - has turned out more than a little disappointing and tastes too fruity estery with no balancing tartness as I planned.   Based on previous recipes I added enough acid malt to give me a good sourness, but it failed to materialise in the end product so I planned to replace it by the direct addition of lactic acid.


Submitted by DM on Thu, 27/07/2017 - 10:14

Having mentioned that it is difficult to keep fermenting wort at the correct temperature during hot weather, a local brewer said it was a shame I didn't have attemperation - the ability to warm & cool my wort under control.   It got me thinking how I could improve on my system of putting the wort in the garage overnight & bringing it in the house in the day during hot weather.

Sour Beers DM Wed, 19/11/2014 - 23:51

   Sour beers are at a ninety degree angle to most conventional beers in that food spoilage organisms are deliberately added to beer to produce sourness & other tastes & aromas&nb

Beer Sensory Science

Submitted by DM on Wed, 26/09/2012 - 06:19
Type of review

I've just discovered a good beer website devoted to beer science written by someone within the industry in the States.   Written enthusiastically, the writer gets across some of the techn