ajdelange

Recipes 

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.

EvilBrewer

Recipes 

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.

remilard

Recipes 

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).

Hermit

Recipes 

Still in the primary. Only thing I noticed was a very tame ferment, but this was the first time with this recipe.

EvilBrewer

Recipes 

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

ghpeel

Recipes 

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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Kegged: Golden Pub Ale, Ed's Wit, Scottish ESB, Haggis Broth Braggot
Lagering: n/a
Primary: Bro'hemian Pils
Resting: n/a
No-Chill Tank: n/a
Bottled: Lowland Oatmeal Porter, Adieu Travail!

wildwest450

Recipes 

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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funkswing

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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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buckeyebrewer

Recipes 

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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ghpeel

Recipes 

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?

__________________
=============================================

Kegged: Golden Pub Ale, Ed's Wit, Scottish ESB, Haggis Broth Braggot
Lagering: n/a
Primary: Bro'hemian Pils
Resting: n/a
No-Chill Tank: n/a
Bottled: Lowland Oatmeal Porter, Adieu Travail!