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Old 11-13-2010, 02:31 PM   #1
Fletch78
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Default Five Star 5.2 plus Gypsum

I'm about to do AG #3.... my critique of #2 leads me to believe I had tannin extraction because I'm using pilsen water with a ph around 7.5. It's the same water used by Terrapin, we are on the same water pipe.

So I got 5.2... and some gypsum. We are talking pale ale here.. APA.

Using 5.2 in the mash, can/should I then add a teaspoon of gypsum into the boil for some "sharpness" as they call it? Or will the combination set off some kind of chain reaction that will begin eating a crater into my driveway and sucking in all photons within 10 parsecs?

Thanks!

If it matters.... the water is all treated with K-meta because it's chlorine-y. Also, the recipe is very similar to Bee Cave Haus Pale, if that makes any difference.

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Old 11-13-2010, 02:54 PM   #2
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This may answer my question...

http://www.homebrewtalk.com/f128/gypsum-boil-166976/

And as with most times I search for answers in Brew Science, each answer brings with it another question.

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Old 11-13-2010, 03:20 PM   #3
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Fletch,
I've stopped using 5.2 entirely. I found it did not work as promised. I dilute my mash water w/RO and back add any necessary salts. I have very hard and buffered water. When I brew a light SRM beer, it's ~75% RO and 25% tap. To that mash, I'll add 1T of gypsum and .5 T of calcium carbonate for an APA/IPA or the opposite salt mixture for a maltier beer.

Oh, and when I was figuring the necessary dilutions and additions, I used my PH meter quite a bit.

There's a thread about 5.2 around here somewhere.....I'll try to find it.

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Old 11-13-2010, 03:27 PM   #4
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Originally Posted by Hugh_Jass View Post
Fletch,
I've stopped using 5.2 entirely. I found it did not work as promised. I dilute my mash water w/RO and back add any necessary salts. I have very hard and buffered water. When I brew a light SRM beer, it's ~75% RO and 25% tap. To that mash, I'll add 1T of gypsum and .5 T of calcium carbonate for an APA/IPA or the opposite salt mixture for a maltier beer.

Oh, and when I was figuring the necessary dilutions and additions, I used my PH meter quite a bit.

There's a thread about 5.2 around here somewhere.....I'll try to find it.
I agree- I have an unopened jar of 5.2 that I'll be offering up in the Christmas "pay it forward" thread. I mix RO and my tap water, then add some gypsum or calcium chloride (never carbonate) for each beer. Sometimes, it's more like 50% RO (or more), sometimes 25% but my beers are always in the correct range for RA and pH.
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Old 11-13-2010, 03:32 PM   #5
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It sounds like yall have really hard water, I have the opposite. I wonder if that has something to do with 5.2's effectiveness. ??

My water:

Quote:
Calcium 18ppm
Magnesium 1.98ppm
Calcium Hardness 33ppm
Sodium 4.9ppm
Total Hardness 36ppm
Sulfate 32.1ppm
Chloride 2.40ppm
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Old 11-13-2010, 03:34 PM   #6
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I agree with the last 2 posts I've tried the 5.2 and I did not get the results I was looking for. I use http://www.ezwatercalculator.com/ to calculate my adjustments based on reports from the water department and I've been fairly successful. I have very hard water from wells here in the midwest so I adjust all of my water using RO.

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Old 11-13-2010, 03:38 PM   #7
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I'm glad I bought the small jar?


Anyway... that's three of you with hard water. I have soft water, maybe it will work for me.

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Old 11-13-2010, 03:39 PM   #8
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Originally Posted by Fletch78 View Post
It sounds like yall have really hard water, I have the opposite. I wonder if that has something to do with 5.2's effectiveness. ??

My water:
With your calcium number, I think to keep the mash Ph in range, I'd experiment with chalk adds.

I only know what works with my scenario.(hoping someone with more water mod. experience chimes in here.)

here's one discussion on it. Not the one that convinced me not to use it though.

http://www.homebrewtalk.com/f36/usin...-water-145031/
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Old 11-13-2010, 03:47 PM   #9
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Originally Posted by Hugh_Jass View Post
With your calcium number, I think to keep the mash Ph in range, I'd experiment with chalk adds.

I only know what works with my scenario.(hoping someone with more water mod. experience chimes in here.)

here's one discussion on it. Not the one that convinced me not to use it though.

http://www.homebrewtalk.com/f36/usin...-water-145031/
That's a good read, thanks. It appears that I should add that gypsum to the sparge instead of the kettle, to lower the ph so I can avoid tannin extraction as the husks lose their buffering capacity... and/or Five Star 5.2
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Old 11-13-2010, 03:50 PM   #10
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Actually, I use 50% H3PO4 to adjust my sparge water and the salts go into the mash.

I've read any sparge salts should be added to the BK. Personally never added any sparge salts, though.

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