Addig Lactic Acid

[nabs478]

I have just brewed a witbier with wyeast 3944. The beer tastes good, I am happy with the flavours. But it lacks something, not quite sure what.

I took it to a party yesterday and got a really good response early on. But after everyone had drunk 3 or 4, they seemed to go of it, as did I - I guess is wasnt very 'sessionable'.

I have been assessing its characteristics, and have decided that it lacks the tartness that should be delivered by wyeat 3944, so I am toying with the idea of adding a little lactic acid to a kag to see what effect it has on it. Could anyone suggest what quantity to add per litre, or what method is used when making an addition like this?

Thanks

 

[goatherder]

Try dropping the acid with a very small syringe or eye dropper into a measured volume of beer - say 200ml. When you work out the amount which tastes right scale it up for the remainder of the batch.

 

[Thirsty Boy]

I've done this - give your self some time. I found my palate fatigued really fast while trying to work out the acid level. I arrived at a taste I thought was just right, then added the appropriate amount to my keg - way too much.

I suggest you work out what you think you need, then add 2/3rds of that amount and taste it the next day. You can always add more, but you can't take it out again.

 

[newguy]

Ditto what TB said. Be careful about adding acid directly to the keg because you can't remove it if you go overboard. Add a small amount, taste, wait a day and taste again. Add a bit more & repeat the process if it isn't tart enough for you. It may take a few days to find the right amount, but at least you won't spoil the entire batch.

 

[Weizguy]

I agree that you should add a little at a time. I added about 20 drops at a time before stirring and re-tasting. It took some time, and some palate-cleansing sips of water in between, but I got to where I was happy with the balance. This was confirmed by most who tasted the Berliner weisse.

If you want a short-cut, Brewing Techniques suggests the addition of the following amounts of 88% lactic acid: "10 mL is a good starting point, adjusting to taste. By the time you reach 25 mL, the beer will definitely be sour."

 

[nabs478]

Thanks for the help. I will try adding 5mL to the 9L I have left in a keg and see how it goes.