I was wondering if any of you have used acidulated malt (Weyerman's) to sour a beer? I'm a little hesitant to introduce a lactic culture into my brewery and this seems like a great alternative. I'm looking to add a noticeable but not mouth puckering sourness. Right now I'm thinking around 33% of my grain bill, I'm curious as to what success and at what % of the grain bill others have used.
Thanks,
Bill
Thanks,
Bill
Comment