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Old 10-14-2010, 04:10 PM   #11
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Is all sauermalz the same? This is where I buy my ingredients from http://craftbrewer.com.au/shop/details.asp?PID=808 where they state a 50-55% acid rate. Would I still use 2% of total grist or does that vary depending on the acidity of the malt?
I doubt all sauermalz is the same but that is the same sauermalz I uses and so, within lot variance, should perform about the same. Now note that the 0.1pH/% figure is a "rule of thumb" and that rules of thumb are seldom exact. Again, if there were any way I could convince people that they ought to rely on mash pH measurement I would be a happy camper.
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Old 10-20-2010, 08:21 PM   #12
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So...it's been about three weeks since this thread was started. Enough time for someone to have tried out the method proposed herein and at least have a sense for how it turned out (taste-wise)...

Anyone??? Let's hear it! I'm anxious to give it a shot; probably won't have time for at least another week.

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Old 10-20-2010, 08:31 PM   #13
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So...it's been about three weeks since this thread was started. Enough time for someone to have tried out the method proposed herein and at least have a sense for how it turned out (taste-wise)...

Anyone??? Let's hear it! I'm anxious to give it a shot; probably won't have time for at least another week.
What advice? RO + CaCl? I've scored in the 40s on a couple of beers made that way. The general advice to measure and control mash pH rather than trying to predict? Same, only more than a couple.

The ph meter is the single best hot side investment I have made (and useful on the cold side as well).
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Old 10-20-2010, 09:08 PM   #14
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Originally Posted by EvilBrewer View Post
So...it's been about three weeks since this thread was started. Enough time for someone to have tried out the method proposed herein and at least have a sense for how it turned out (taste-wise)...

Anyone??? Let's hear it! I'm anxious to give it a shot; probably won't have time for at least another week.
Still in the primary. Only thing I noticed was a very tame ferment, but this was the first time with this recipe.
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Old 10-20-2010, 09:10 PM   #15
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What advice? RO + CaCl? I've scored in the 40s on a couple of beers made that way. The general advice to measure and control mash pH rather than trying to predict? Same, only more than a couple.

The ph meter is the single best hot side investment I have made (and useful on the cold side as well).
The advice I'm referring to is in the first post in this thread...specifically, the part about CaCl2 + RO, and using Sauermalz for the acid.

And also, about generally brewing without Sulfates...except in very small amounts via Gypsum.

That's great to hear about your success! What pH meter do you use? I bought a Hanna Checker at my LHBS...but I'm kind of questioning its accuracy...

http://www.amazon.com/Checker-pH-Tester-Replaceable-Electrode/dp/B000WTELF4
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Old 11-01-2010, 09:00 PM   #16
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Can anyone elaborate on the use of 5.2 Stabilizer in the mash? How does that affect the need to adjust mash PH with acids? Thanks, great info!

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Old 11-01-2010, 09:39 PM   #17
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Can anyone elaborate on the use of 5.2 Stabilizer in the mash? How does that affect the need to adjust mash PH with acids? Thanks, great info!
From what i've heard, it's pretty much a fraud. I haven't used since I bought a ph meter.
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Old 11-02-2010, 03:02 PM   #18
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5.2 is just a buffer. It provides sufficient ions to the solution to maintain the pH at 5.2. But I just cannot see how it doesn't effect the taste to some degree.

I have never used it, but it is just buffer. I'm sure there are many cases where it doesn't properly maintain the advertised pH because of all the water chemistry variables in brewing (water hardness, Ca conc., diff. malts, etc.)

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Old 11-02-2010, 03:27 PM   #19
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I've been using the 5.2 buffer in most of my beers. I have a whole house filter on my brew rig. I fill the Blinchmann with appropriate volume, add 1-2 T of the buffer and start brewing. Just before mashing I test mash water with pH strips and it is always 5.1-5.3 .....the manufacturer claims it adds no taste. I haven't noticed a consistent weird or off flavor.

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Old 11-02-2010, 04:10 PM   #20
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Can someone chime in on using something besides sauermalz to add acid to the mash? What type of additive could I use? Lactic acid? Citric acid?

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