Lactic Acid Supplier Brisbane

[OneShoe]

Morning,

I am trying to locate some Lactic Acid locally in Brisbane, I know Grain and Grape has it but was hoping to find it locally, I have called 20 or so compounding chemists and no one wants to sell me any, and I have not had any luck finding it anywhere else.

Anyone have a lead?



Thanks

 

[RdeVjun]

If you're on the west side, I got some from the chemist on corner of Station Rd and Foxton St, Indooroopilly. Its certainly not cheap, but over many batches it should be reasonably economical.

 

[TimT]

Would it be difficult to make your own? If you added it, say, as a supplement during the mash would it disappear during the boil? Because I don't think it's that uncommon in nature.

 

[QldKev]

Not sure if there is a reason you don't want to deal with Grain and Grape or it's just postage? I found their cost posted was a lot cheaper than local supplies and a bottle will last many years. Don't bother with the cosmetic stuff, it's about a 1000% mark up.

 

[manticle]

Wouldn't craftbrewer sell it?

 

[angus_grant]

Can't find it on their website.

I know some people use acidulated malt for various reasons, and I haven't had the need to find out those reasons yet. To lower mash ph, I suppose.
http://craftbrewer.com.au/shop/details.asp?PID=808

No idea if this will suit your purposes.

 

[TimT]

Yep - acidulated malt or sauergut (which I first learned about hereabouts a few months ago when Manticle mentioned it). It's a lacto-ferment: the basic process seems to be you hold the mash around 47 degrees for around one to two days while the lacto-bacilli get to work and naturally sour the mash. You'll end up with a malt that has naturally produced lactic acid - bingo! Then you kill the lacto-bacilli in the rest of the mash and boil. I want to do it sometime, but I just have to work out some way of holding malt at 48 degrees for 47 hours....

 

[TimT]

(Come to think of it, one way might be to put it on top of a heater, that way I did with the thermophilic cheese culture once...)

 

[MHB]

Would it be difficult to make your own? If you added it, say, as a supplement during the mash would it disappear during the boil? Because I don't think it's that uncommon in nature.

Yep - acidulated malt or sauergut (which I first learned about hereabouts a few months ago when Manticle mentioned it). It's a lacto-ferment: the basic process seems to be you hold the mash around 47 degrees for around one to two days while the lacto-bacilli get to work and naturally sour the mash. You'll end up with a malt that has naturally produced lactic acid - bingo! Then you kill the lacto-bacilli in the rest of the mash and boil. I want to do it sometime, but I just have to work out some way of holding malt at 48 degrees for 47 hours....

(Come to think of it, one way might be to put it on top of a heater, that way I did with the thermophilic cheese culture once...)

[SIZE=medium]Back in days of yore before we could even measure pH and all brewing was done by guess and be dammed, when all the beer had a healthy dose of Brett, Lacto and most came with Aceto and no one had figured out that some strains of yeast made better beer than others, then yes brewers made their acid adjustments by letting nature take its course.[/SIZE]
[SIZE=medium]These days, we can get standardised Acid Malt (1% of grist will move the pH down 0.1) or use Lactic Acid of a known strength so we can get exactly the pH we want.[/SIZE]
[SIZE=medium]There were no Good Old Days before antibiotics and analgesics, right now we can drink the best beer made in human history, that's because we understand the process can control them can quantify the ingredients and choose ones that are exactly right for the job we want them for.[/SIZE]
[SIZE=medium]Tim when I started all grain brewing we could get five malts one hop (POR flowers) and one dry yeast (514 Ale) (and re-cultured Coopers yeast), back then it cost me $65 a bag for base malt. Guess what - I don't want to revisit those days, I can now make better beer cheaper (not that that matters to me, it’s not why I brew) have more and better choices and know a lot more about brewing.[/SIZE]
[SIZE=medium]Clearly your on some sort of back to nature kick, frankly your sticking random "alternative" often ineffective or plane wrong crap into nearly thread is starting to tick me off, more than just a bit![/SIZE]

[SIZE=medium]Mark[/SIZE]

 

[wynnum1]

Lactic Acid Supplier Brisbane try redox at richlands did have dextrose from home brew shop that had there name on it so home brew shop may be able to order .

 

[QldKev]

Can't find it on their website.

I know some people use acidulated malt for various reasons, and I haven't had the need to find out those reasons yet. To lower mash ph, I suppose.
http://craftbrewer.com.au/shop/details.asp?PID=808

No idea if this will suit your purposes.

I find that acidulated malt is not that great at lowering the pH by anything useful. It has a very distinct taste and to get say a 0.5pH adjustment it is too strong. Nice in a Aussie/Coopers Pale Ale style or an American wheat though.

 

[Ross]

Wouldn't craftbrewer sell it?

It's not on our site, but yes we do....

Cheers Ross

 

[OneShoe]

It's not on our site, but yes we do....

Cheers Ross

Oh ok, I called up last week and was told you did not have any, how can I order some?

 

[OneShoe]

Not sure if there is a reason you don't want to deal with Grain and Grape or it's just postage? I found their cost posted was a lot cheaper than local supplies and a bottle will last many years. Don't bother with the cosmetic stuff, it's about a 1000% mark up.

Just because I am impatient! I have a Berliner sitting in my keg and I want to enjoy a glass now!

 

[TimT]

I make no recommendations Mark, just throw these suggestions in to test them out, to work out what all the options are, and, well, yes, because they interest me and talking about them helps me work out what I might do in the future. My wife would be pretty amused by a description of me as a 'back to nature' type, though! They're definitely not suggestions for everyone - I remember making one remark at a brew club meeting about, I dunno, making beers with herbs, not hops, and I got a kind of 'who is this weirdo' look.

I really appreciate your feedback from experience though, that's the main reason I'm on here - to learn about brewing from other's experiences, and share my own. Cheers.

 

[Ross]

Oh ok, I called up last week and was told you did not have any, how can I order some?

Sorry about that - We are closed today, but feel free to call tomorrow & talk to me.


cheers Ross