Inventory will be available late spring-early summer 2018
This biologically-derived sour wort can be used during beer production for natural pH adjustment of both mash and wort. It is a nonalcoholic fermented barley malt extract and shows a hazy, brown appearance as well as a typical malty, acidic taste.
For mash acidification: 10L per 1000 kg malt to lower pH by 0.1
For wort acidifcation: 6L per 1000 kg malt to lower pH by 0.1
Unopened containers have a shelf life of 540 days (at 39-46°F) or 360 days (at 68°F).