pH levels during the brewing process affect many parameters of beer, some of them being
- Foam Stability
- Beer Color
- 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