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On hand: 1G86
This German base malt sprayed with lactic acid reduces the pH value of the wort, which results in improved mash enzyme activity and greater yield. Generally, use 1% of Acidulated malt to reduce the pH by an estimated 0.1.
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All our supplies are guaranteed for one year. Request for refunds occurring more than 30 days after the date of purchase on non-defective goods may be granted as a store credit if the goods are returned in their original condition. Yeast is perishable and should be refrigerated on arrival. No refunds are allowed on sales of living organisms such as yeast and bacteria.