{"title":"Kombucha \u0026 Yoghurt","description":"","products":[{"product_id":"lactic-acid-560ml","title":"LACTIC ACID 560ml","description":"\u003cstyle\u003e\/* RTE style begin *\/.rich ol, .rich ul { margin-top: 0px; margin-bottom: 0px;}\n.rich .imgbrdr {\n\tborder: solid 1px;\n}\n.richIcon {\n\tdisplay: inline-block;\n\tbackground-image: url(Images\/sprite_main5.png);\n\tbackground-repeat: no-repeat;\n\twidth: 15px;\n}\n.richAttach {\n\tbackground-position: -2px -122px;\n}\n.richImg {\n\tbackground-position: -2px -1120px;\n}\n.richScreen {\n\tbackground-position: -24px -1032px;\n}\n.richArticle {\n\tbackground-position: -24px -1054px;\n}\n\n\/* Correct box *\/\n.rich .GrayBox {\n\tborder: solid 1px #CCCCCC;\n\tbackground-color: #F9F9F9;\n\tpadding: 4px;\n\t\/*margin: 4px;*\/\n\twidth: 98%;\n}\n.rich .hintcell\n{\n\theight: 36px;\n\twidth: 32px;\n\tvertical-align: middle;\n}\n\n.rich .warncell\n{\n\theight: 36px;\n\twidth: 32px;\n\tvertical-align: middle;\n}\n\n.rich .boxcontent{ width: 100% }\n.rich pre { font-size:1.3em }\n\n.rich iframe{\n\tborder: none;\n}\n.rich iframe.iframeBorder, .rich img.iframeBorder {\n\tborder: solid black 1px;\n}\n\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td { white-space: nowrap }\n.rtetable \u003e tbody \u003e tr:first-child \u003e td, .rtetable \u003e tr:first-child \u003e td { background-color: silver }\n\n\n.rich pre.source-highlighted {background-color: #F0F0FF;}\n.rich pre.source-highlighted .nu, .rich .sourcetable .nu { color: brown; 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display:table; width:100%; border-spacing:5px; table-layout:fixed; empty-cells: show;}\n.rich .layout .rtecell {display:table-cell; height: 2.5em}\n.rich .layout .rteside {width: 25%}\n\n\/*\n.rtetable {\n\tborder-collapse:collapse;\n}\n.rtetable \u003e tbody \u003e tr \u003e td, .rtetable \u003e tr \u003e td {\n\tborder: 1px solid #ddd;\n\tpadding: 7px 10px;\n\tvertical-align: top;\n\ttext-align: left;\n}*\/\n.rich blockquote.realbq {\n\tborder-left-color: lightblue;\n\tborder-left-width: 1px;\n\tborder-left-style: solid;\n\tmargin-top: 0px;\n\tmargin-bottom: 0px;\n\tpadding-left: 5px;\n}\n.rich body {font-family: arial; font-size: small}\n\n.rich .GrayBox {\n\tmargin-left: 8px;\n}\n\n.rich .sourcetable { font-size:1.3em;}\n\n\n\/* RTE style end *\/\u003c\/style\u003e\u003ch3\u003eLactic Acid - 560ml\u003c\/h3\u003e\u003ch4\u003eFor Sour Beers\u003c\/h4\u003e\u003ch3\u003e\u003cul style=\"font-size: small; font-weight: 400;\"\u003e\n\u003cli\u003eLactic acid commonly comes in an 88 percent solution.\u003c\/li\u003e\n\u003cli\u003eAdd this to your wort or finished beer. Hitting your sour target is straightforward. Start with a measured sample of your wort or a comparable beer.\u003c\/li\u003e\n\u003cli\u003eAdd drops of lactic acid and taste the sample until you hit the right level of acidity. Once you know how many drops, you may want to start over with a new sample and double check because each sip changed the volume of your sample.\u003c\/li\u003e\n\u003cli\u003eOnce you’ve settled on the number of drops needed, you can scale that up in proportion to your sample size and batch volume. Add the calculated amount of acid solution to the wort or beer, and then stir it in.\u003c\/li\u003e\n\u003cli\u003eIf you add the lactic acid before fermentation, be aware that the lower pH may impact yeast health and efficiency, so it’s a good idea to pitch a larger starter.\u003c\/li\u003e\n\u003c\/ul\u003e\u003c\/h3\u003e\u003ch4\u003eFor PH Level Reduction\u003c\/h4\u003e\u003ch3\u003e\u003cul style=\"font-size: small; font-weight: 400;\"\u003e\n\u003cli\u003eHow to use lactic acid to reduce the pH level of your home brew beer.\u003c\/li\u003e\n\u003cli\u003eIf your beer's pH level is too high, you may want to use lactic acid to reduce the level. This is especially helpful when making 'high malt' beers or if your water source is alkaline.\u003c\/li\u003e\n\u003cli\u003eAlso known as hydroxypropanoic acid, lactic acid is primarily found in sour milk products, such as koumiss, leban, yoghurt, kefir, and some cottage cheeses.\u003c\/li\u003e\n\u003cli\u003eWhen making beer, a sour taste is often not desirable, yet when seeking a sour beer flavor, using lactic acid is a great way to achieve the effect.\u003c\/li\u003e\n\u003cli\u003eTo make cheese, bacteria digest sugars in milk and produce lactic acid. The additional lactic acid lowers the pH and hinders the growth of harmful organisms.\u003c\/li\u003e\n\u003cli\u003eBy turning milk into cheese, its shelf life is extended from about three weeks to two decades, or even longer.\u003c\/li\u003e\n\u003c\/ul\u003e\u003c\/h3\u003e\u003ch4\u003eFor Mash or Sparge to Reduce PH\u003c\/h4\u003e\u003ch3\u003e\u003cul style=\"font-size: small; font-weight: 400;\"\u003e\n\u003cli\u003eOnce you have mashed in and it has settled for a bit, it's time to take a pH reading with your meter. If the result is too high, then it is time to add the acid.\u003c\/li\u003e\n\u003cli\u003eThe effect of the acid to reduce tannins in the beer.How much lactic acid to add?\u003c\/li\u003e\n\u003cli\u003eIt's not a straightforward exercise. The grain bill can have an effect on your starting point. You can't simply add 1 ml per gallon and be done because you need to know at what level your pH is so you can bring it down to the desired rate (5.2. - 5.6 generally speaking)\u003c\/li\u003e\n\u003cli\u003eApprox. 1.5 ml to 2 ml per 3.78 litres (gallon) can have good results.\u003c\/li\u003e\n\u003cli\u003eThere are calculators out there which offer guidance, Brewfather software is a popular choice.\u003c\/li\u003e\n\u003cli\u003eIf you guess and use too much, you will definitely make your beer taste sour.\u003c\/li\u003e\n\u003cli\u003eThe key point around the amount to use is you need to have accurate readings so use a quality pH meter.\u003c\/li\u003e\n\u003c\/ul\u003e\u003c\/h3\u003e","brand":"Brewmart","offers":[{"title":"Default Title","offer_id":44691149619377,"sku":"11622-560ML","price":9.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0670\/5620\/6001\/files\/11623-50ml_7d2faa29-aa0f-4a44-bcc9-6cd6d3652e21.jpg?v=1727695715"},{"product_id":"lactic-acid-50ml","title":"LACTIC ACID 50ml","description":"\u003cstyle\u003e\/* RTE style begin *\/.rich ol, .rich ul { margin-top: 0px; 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Hitting your sour target is straightforward. Start with a measured sample of your wort or a comparable beer.\u003c\/li\u003e\n\u003cli\u003eAdd drops of lactic acid and taste the sample until you hit the right level of acidity. Once you know how many drops, you may want to start over with a new sample and double check because each sip changed the volume of your sample.\u003c\/li\u003e\n\u003cli\u003eOnce you’ve settled on the number of drops needed, you can scale that up in proportion to your sample size and batch volume. Add the calculated amount of acid solution to the wort or beer, and then stir it in.\u003c\/li\u003e\n\u003cli\u003eIf you add the lactic acid before fermentation, be aware that the lower pH may impact yeast health and efficiency, so it’s a good idea to pitch a larger starter.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eFor PH Level Reduction\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eHow to use lactic acid to reduce the pH level of your home brew beer.\u003c\/li\u003e\n\u003cli\u003eIf your beer's pH level is too high, you may want to use lactic acid to reduce the level. This is especially helpful when making 'high malt' beers or if your water source is alkaline.\u003c\/li\u003e\n\u003cli\u003eAlso known as hydroxypropanoic acid, lactic acid is primarily found in sour milk products, such as koumiss, leban, yoghurt, kefir, and some cottage cheeses.\u003c\/li\u003e\n\u003cli\u003eWhen making beer, a sour taste is often not desirable, yet when seeking a sour beer flavor, using lactic acid is a great way to achieve the effect.\u003c\/li\u003e\n\u003cli\u003eTo make cheese, bacteria digest sugars in milk and produce lactic acid. The additional lactic acid lowers the pH and hinders the growth of harmful organisms.\u003c\/li\u003e\n\u003cli\u003eBy turning milk into cheese, its shelf life is extended from about three weeks to two decades, or even longer.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch4\u003eFor Mash or Sparge to Reduce PH\u003c\/h4\u003e\u003cul\u003e\n\u003cli\u003eOnce you have mashed in and it has settled for a bit, it's time to take a pH reading with your meter. If the result is too high, then it is time to add the acid.\u003c\/li\u003e\n\u003cli\u003eThe effect of the acid to reduce tannins in the beer.How much lactic acid to add?\u003c\/li\u003e\n\u003cli\u003eIt's not a straightforward exercise. The grain bill can have an effect on your starting point. 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