pH levels during the brewing process affect many parameters of beer, some of them being

  • Foam Stability
  • Beer Color
  • Extract
  • Aldehyde and esters

The easiest way to adjust and achieve an ideal pH in your mash (5.4 – 5.6) and wort (5.2 – 5.4) is by the addition of Lactic Acid.

Maintaining the right pH also reduces the dead cell % in your cropped yeast thus reducing your pitching rate for next brews.

Net Weight: 100 ml



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