Hey @augiecarton I’ve heard you talk about “acudilated” grain on the podcast. Also, it was used in the last collaboration with Industrial Arts and the new Brewers Board beer. I’ve never really heard anyone talk about it or highlight it as an ingredient. This makes me wonder:1. Is it a common ingredient used by brewers and they’re just not highlighting it, or is it not used often?i can't speak for other brewers. an alternative would be an actual acid like phosphoric, lactic or citric. most brewers i know go those routes.2. Generally, what percentage of the grain bill is acidulated?2-5% depending on how far you wanna go3. Why and when do you use it and how do you see it fitting into the overall flavor profile of thebeer when you are writing a recipe?it sounds blithe but it just adds an acid profile, some times a little works to make the fruitiness of a hop taste more citrus, others it cuts through the weight of a lot of wheat.4. Have you brewed beers in the past with it, but where it may not have been highlighted as a specific ingredient such as in the examples I provided above?i use it in most my palesThank you.