Thanks! It's one of our favorite malts to use :)

Cheers!

We're shooting another one today! Thanks for watching :)

@@GenusBrewing Have you gents done something on recipe formulation? Think that would be huge help to homebrewers like me that are looking to create a recipe from scratch and not just take an existing one and change 1 or 2 things around.

We've talked about it a bit in videos - but haven't really broken it down in a full video yet. That's one we can prolly put together in the next month or so!

Cheers!

Cheers!

I appreciate it! We put a lot into trying to give quality info without taking ourselves too seriously :)

We use it in over half the beers we make!

You're welcome!

Cheers!

Was born in Camden, the blokes are awesome

Cheers!

Let us know!

@@GenusBrewing man it turned out delicious. I made a french 75 cocktail brüt. Nothing but good reviews from my bottle shop

I agree we should cater to metric units! Percentages can be dicey though, especially with acid malt since much of how it works has to do with total water volume, and not so much total grain, so it's a weird balance of grist percentage and actual amount of grain. for the useages we mentioned in this video: (for 5 gallon batches) pH adjust with neutral water and light grain - 4-6oz = about .11-.17kg Flavor threshold - 8-12oz (usually closer to the 12) = about .23-.34kg Pre-acidification for Sour (and/or sour pitch for enoculation) 1.5-2.5# (I mash with .5 and pitch 2# for enoculation and acidification) = about .68-1.14kg We'll try to remember to use metric units in future videos!

I agree we should cater to metric units! Percentages can be dicey though, especially with acid malt since much of how it works has to do with total water volume, and not so much total grain, so it's a weird balance of grist percentage and actual amount of grain. for the useages we mentioned in this video: (for 5 gallon batches) pH adjust with neutral water and light grain - 4-6oz = about .11-.17kg Flavor threshold - 8-12oz (usually closer to the 12) = about .23-.34kg Pre-acidification for Sour (and/or sour pitch for enoculation) 1.5-2.5# (I mash with .5 and pitch 2# for enoculation and acidification) = about .68-1.14kg We'll try to remember to use metric units in future videos!

@@GenusBrewing I'd like to second this. I know you guys in the US (and old people in the UK) use imperial units but everyone else uses metric and it's a pain to keep converting everything.

We still gotta wait for it to drop out a bit but it's nearly done. I might add clarifier to the couch before the next vid.

Any acidification we use is built into the recipe and we tend not to mess with anything after the intial mash in. Ultimately learning your water profile is the best place to start. Calculators are a great resource but don't be afraid to play around with more or less acidification than they recommend. You might just stumble across a winning combination that doesn't make sense on paper but produces amazing beer on your specific system.

Logan really could stand to lose some lbs

I mostly used Lactic Acid 88%. I was using Phosphoric Acid for a while but being that you can only get 10% strength for non-commerical use, I'd find myself using 60-70 mL per 5 gallon batch. My water in Albuquerque, NM is very hard and is high alkaline. So went back to using 5-9 mL of Lactic. I've heard that it may leave a "tangy" taste in the finished beer but I have never come across that.

@@twt_figgy I use lactic 88% as well, partially because of the reason you mentioned over phosphoric, and without using acid malt it's hard to justify the cost difference when lactic acid seems to work.

My useage generally depends on what I want from the acids - if you need heavy pH adjustment without reaching flavor thresholds I like to blend acids (lactic and phosphoric). As for citric acid it is a weaker acid and has low flavor threshold - so you can taste it in your beer pretty easily. It can be used to supplement flavors, but can also be overdone very easily which is why it is a bad choice for mash pH balance. For me if I want flavor I generally start with acid malt, but have added ascorbic and citric for complimentary acid flavor in sour or sour-adjacent beers. If I don't want flavor I usually still start with some acid malt because it is easy to use, and I'll adjust with lactic and/or phosphoric acids to balance my pH if need be.

Generally speaking, phosphoric acid leaves your beer tasting its best per blinded tests: -brulosophy.com/2016/05/09/water-chemistry-pt-4-phosphoric-vs-lactic-acid-for-mash-ph-adjustment-exbeeriment-results/ -brulosophy.com/2018/04/23/water-chemistry-pt-12-phosphoric-acid-vs-acidulated-malt-for-mash-ph-adjustment-exbeeriment-results/ -brulosophy.com/2019/02/28/water-chemistry-lactic-acid-vs-phosphoric-acid-for-mash-ph-adjustment-the-bru-club-xbmt-series/

We are looking into getting some RO systems to test out. Our local water is pretty awesome but it would be great to start with a blank slate from time to time.

@@GenusBrewing have you ever used 5.2 ph stabilizer or could you do a testing with it

The purple one? It's an elderberry sour we called "smelt of sambucas"

It's always in the first couple upload days too! I just like to pretend it's someone who doesn't know how you use KZfaq very well and hits them by accident.