All grain on Robobrew
Targeting mash temp of 148 and a pH of 5.1-5.2 Adding 3g Epsom and 6-10g Lactic Acid Kegged 7/21 after 3-4 weeks lagering Nice bready aroma but very acidic taste at first Tasted terrible, way too acidic. Dumped the last couple of gallons into a sour carboy.