Lactic Acid 88% - pH Adjuster (500ml) 16oz

Dial in your pH the natural way.

Lactic acid (88%) is used to lower mash or sparge pH. Keeping the sparge runoff below 5.8 pH reduces tannin extraction for a cleaner beer. It's also the traditional choice for pre-acidifying wort before pitching souring bacteria like lactobacillus — the lower pH suppresses unwanted wild bacteria.

What it's for

• Lowers mash and sparge pH
• Keeps sparge below 5.8 to limit tannin extraction
• Pre-acidifies wort for clean kettle/wort souring
• The traditional acid (a natural byproduct of souring fermentation)

Calculate your dose with brewing software (RAPT Recipe Builder or Brewfather) for the mash and sparge. Handle concentrated acid with care — wear gloves and eye protection.

Check your pH with our pH test strips · To raise pH instead, see Chalk · See all Cleaning & Ingredients

Specifications