80% food grade lactic acid, increases the acidity of the wort improving mashing and fermentation of the beer.
The dosage depends on many variables and there is no optimal dosage, the quantity required depends on the alkalinity of the water used, the malts used, the added salts and the style of beer to be produced.
Usage: from 2 ml to 12.5 ml x 10lt - carry out a pH measurement before adding the product and make gradual additions until the desired pH is obtained.