Lactic Acid is primarily used in brewing to reduce the pH of brewing water to ensure the optimum pH for enzyme activity during the mash.
It may also be used to reduce the pH of sparge water to reduce the risk of tannin extraction.
In Germany, some breweries will maintain lactic fermentations and use the resulting liquid to make pH adjustments during the brewing process without breaking Reinheitsgebot.
Click hereto read the Bru'n Water Water Knowledge page, which contains everything you need to know about brewing water.
