I use this in small amounts to adjust mash water pH to more precisely hit the desired level. My brewing water is pretty hard and this seems to help things.

I used it in a brew recipe from Randy Mosher's book,"Radical Brewing" for a Scottish Sparkling Ale, a heritage style. The beer is still in secondary fermentation, and he recommends ageing it for three months before drinking, so it's too soon to say how it will come out. And even then, it will be unclear how much of its appeal is due to the acid malt which is only about 10 or 15 percent of the grist bill. If it turns out well, I look forward to trying it in some other recipes.On the other hand, it looked and smelled good, and tasted about as I'd expect when I chewed up few grains. I think Weyermann generally makes a good quality product.

Acidulated malt is great for reducing your malt PH when you like to stick to German purity laws.

Use it to adjust the ph of my mash. Does the job. Easy to use.

We use this to add to the grain bill to get proper ph levels. It's based on the particular recipe we are brewing.

This goes in all my light colored brews. I use spring water (may as well be RO or distilled - it has almost nothing in it). In those conditions 2% of this malt has hit my mash pH range every time for IPAs and blondes. I have lactic and phosphoric acid on hand for emergencies, but have never needed to adjust the mash pH with those. TIP 1: Buy a few pounds and reseal with a vacuum resealer (you only need 3-5oz per 5gal batch typ). TIP 2: crack the grains or don't crack the grains - it doesn't matter. Just get 'em in the mash tun. The lactic acid is on the outside.

Good for when brewing a light colored beer and you want to lower the pH a few tenths.

Great to balancing out the correct pH and for using as a grain bill in any sour recipes. No more than 5%-7% of grain bill should be used.

Great addition to a grain bill where you could come in too high on pH. I used this in a heavy wheat focused Saison and right on for 5.2