Re: Best Way to Drop pH for all Brett brew?
I would agree on the acidulated malt approach. Easy to control and my best brett starts have been when using acid malt to lower pH.
From the Weyermann website:
"Weyermann Acidulated Malt is perfect to adjust the pH level in mash or wort. There is a simple formula to calculate the dosage of Acidulated Malt: You have to use 1% of Acidulated malt to reduce the pH by 0.1. (Example: 3% Acidulated malt reduce the pH leve in mash by 0.3).
The exact effect depends of course on the special conditions in the mash or wort (buffering capacity …) and on the composition of the brew water.
Weyermann Acidulated Malt is produced by using lactic acid, which is generated by on grain natural occurring lactic bacteria."
I also like to use relatively high percentages of Acid malt to add a noticeable lactic character that plays well with brett. But if you use 3% then you won't notice it.