Lowers mash, wort, and beer pH. Contains 1?2% lactic acid. Enhances enzymatic activity in mash and improves extract efficiency. Lightens color in pale brews. Enhances stability and extends shelf life of finished beer. Promotes well-rounded, complex beer flavor. Recommended Quantities: Each 1% lowers mash pH by 0.1. Flavor: fruity and sour
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