Adding lactic acid

[WelshPaul]

I have a brew planned that requires a fairly tart, but not mouth-puckeringly sour, finish. Would the best way to accomplish this be to use a good amount of acidulated malt in the grist or to add some lactobacillus during fermentation? Thoughts?

 

[pittsy]

on weyermann malts website a person asks can they use acidulated malt to make a berliner wiess bier and the answer is yes and they recommend 8% of your grain bill should do it so i'd aim for that Paul.

 

[WelshPaul]

8% is a good number: I have ½kg recently arrived from the Malt Miller so that should suffice for a 20l batch. Thanks.