I used in the past PH 5.2 to stabilize the ph. Works great!
Now I have many salts (Gypsum, Epsom, Baking soda, NaCl, etc) to ajust the water profil, with the help of beersmith water profile tool.
My question is: Can adding PH 5.2 can change the profile I obtain by adding my salts?
Exemple, it says that HCO3 affect the acidity of the mash, but since PH5.2 stabilize it, what happens..?