back from the dead!!!
Since i cannot reach my salt "goals" based on the calculators to achieve the water profile i would like to do a stout without risking PH being too high, what are your thoughts on using 5.2 stabilizer in conjunction with the salts.
I am looking at:
1.5 grams gypsom
1.8 grams baking soda
1.4 grams calcium chloride
1.8 grams pickling lime
One calc says ph at 5.2. the other says it will be 5.61.
would 5.2 Stabilizer stop me from reaching a higher mash ph? I realize that your recomendation is the just use ca chloride, measure ph and try again next time if needed but i dont have a PH meter just yet. I also feel that without the salts added, my ph will be too low based on both calculators. Could i use 5.2 to stop me from going to high with the addition of these salts?
JewRican Brew Works
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