Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > General Beer Discussion > 5.2 ph stabilizer

Reply
 
LinkBack Thread Tools
Old 04-10-2009, 01:05 AM   #1
HughBrooks
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: Richmond, VA
Posts: 215
Default 5.2 ph stabilizer

Anyone ever use the 5.2 PH stabilizer by five star? I was looking in to it and was not sure exactly how you use it. I am brewing a 5.5 gallon all grain batch. WHat woulp I add to the water? I am using 9.3 gallons of water total for a 6.29 gal boil volume.

__________________

GOT TO BREW!!
R B DUBs Brewhouse

HughBrooks is offline
 
Reply With Quote Quick reply to this message
Old 04-10-2009, 01:17 AM   #2
Edcculus
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2007
Location: Greenville, SC
Posts: 4,567
Liked 39 Times on 37 Posts

Default

The instructions say add 1 tbl per 5 gallons LEAVING the kettle. I put the powder in with my crushed grain. That way, I know it will mix in evenly.

__________________
Edcculus is offline
 
Reply With Quote Quick reply to this message
Old 04-10-2009, 01:19 AM   #3
BigEd
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2004
Posts: 2,330
Liked 112 Times on 99 Posts
Likes Given: 15

Default

A few questions:

Why do you think you need to use it?

Do you have a water report?

Have you made water ion adjustments to your brewing water?

The pH issue is only part of the process. Unless you have some really off the wall brewing water it can probably be adjusted with some additions of common brewing salts like calcium sulphate, calcium carbonate and calcium chloride. That insures you have enough of the required ions, especially calcium, in your mash. Once these are balanced for the beer style the mash pH will fall into place.

__________________
BigEd is offline
 
Reply With Quote Quick reply to this message
Old 04-10-2009, 01:30 AM   #4
HughBrooks
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: Richmond, VA
Posts: 215
Default

I have all the other stuff like gysum, calcium carbonate and all that stuff but from what I understand you dont need to worry about all that stuff when you use the stabilizer. I am just tryin to make the process easy as possible.

__________________

GOT TO BREW!!
R B DUBs Brewhouse

HughBrooks is offline
 
Reply With Quote Quick reply to this message
Old 04-10-2009, 01:39 AM   #5
scinerd3000
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Milton, De
Posts: 2,155
Liked 10 Times on 10 Posts
Likes Given: 29

Default

i use the stuff also. Add it to the water and your good to go. keeps ph in range

__________________
On Hiatus: Brewing at work....
scinerd3000 is offline
 
Reply With Quote Quick reply to this message
Old 04-10-2009, 01:49 AM   #6
HughBrooks
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2009
Location: Richmond, VA
Posts: 215
Default

hey scinerd3000 when you add to your water do you add 1 tblspn even if you use 9 gallons total water for a 5 gal. batch?

__________________

GOT TO BREW!!
R B DUBs Brewhouse

HughBrooks is offline
 
Reply With Quote Quick reply to this message
Old 04-10-2009, 02:09 AM   #7
Labrat
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Posts: 42
Default

For a 5 gallon batch just add 1 tablespoon to the mash water. It readily dissolves and since it is a buffer it achieves pH 5.2. This stuff is great and has become a staple in my routine. Before I used it my efficiency was inconsistent. With it I consistently achieve above 80% (Corona mill).

__________________
Labrat is offline
 
Reply With Quote Quick reply to this message
Old 04-10-2009, 02:15 AM   #8
annasdadhockey
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Location: Kingston, PA
Posts: 1,814
Liked 41 Times on 35 Posts
Likes Given: 36

Default

Quote:
Originally Posted by Labrat View Post
For a 5 gallon batch just add 1 tablespoon to the mash water. It readily dissolves and since it is a buffer it achieves pH 5.2. This stuff is great and has become a staple in my routine. Before I used it my efficiency was inconsistent. With it I consistently achieve above 80% (Corona mill).
I added it to my mash AND my sparge water. I figured the sparge water could change the pH of the mash while sparging, possibly extracting tannins.
__________________
Anybody can be a rockstar when the rest of the room is wearing helmets and drooling on themselves.

Quote:
Originally Posted by dfc View Post
Things are going great too. I think I've only punched her in the face 3 times!
FERMENTING: Heady Topper Clone?
CONDITIONING: 40 gallons KBS clone in a Jim Beam Barrel (since 11/24/12)
DRINKING: Smoked Robust Porter, Orange Coriander Pale Ale #5
THINKING: first foray into lagers?
annasdadhockey is offline
rcommo Likes This 
Reply With Quote Quick reply to this message
Old 04-10-2009, 02:59 AM   #9
BigEd
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2004
Posts: 2,330
Liked 112 Times on 99 Posts
Likes Given: 15

Default

Quote:
Originally Posted by HughBrooks View Post
I have all the other stuff like gysum, calcium carbonate and all that stuff but from what I understand you dont need to worry about all that stuff when you use the stabilizer. I am just tryin to make the process easy as possible.
I was trying to make the point that simply forcing the pH of the mash into the comfort zone with a buffering agent does not mean that you have done everything necessary for the beer. Yes, the product will regulate the pH, however, if your mash is deficient in calcium or you don't have any sulphate content in a hoppy ale the beer isn't going to reach its' potential.
__________________
BigEd is offline
 
Reply With Quote Quick reply to this message
Old 04-10-2009, 03:09 AM   #10
Dr_Deathweed
Feedback Score: 0 reviews
 
Dr_Deathweed's Avatar
Recipes 
 
Join Date: Jul 2007
Location: Bryan, Texas
Posts: 2,407
Liked 26 Times on 20 Posts
Likes Given: 3

Default

Quote:
Originally Posted by BigEd View Post
I was trying to make the point that simply forcing the pH of the mash into the comfort zone with a buffering agent does not mean that you have done everything necessary for the beer. Yes, the product will regulate the pH, however, if your mash is deficient in calcium or you don't have any sulphate content in a hoppy ale the beer isn't going to reach its' potential.
+1

Our water here in a little funky in its minerals (like a bicarb level of 400ppm and a high sodium with low Ca and Mg) So I end up using 2/3 RO water and 1/3 tap. I add a little gypsum to bring the Ca and SO4 up a bit and a little 5.2 in the mash (especially with lighter beer) since even diluted I have a high bicarb level...


For me it works great, but you have to manage your process based on your water. Good luck!
__________________

"Never ascribe to malice that which can be adequately explained by incompetence." - Napoleon Bonaparte
“An intelligent man is sometimes forced to be drunk to spend time with his fools.” - Ernest Hemingway

Fermentation CabinetAdding Faucets to a TowerDIY HopbackPortable Kegerator

Dr_Deathweed is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
PH stabilizer Yooper Recipes/Ingredients 15 03-27-2012 08:44 PM
Adding 5.2 PH Stabilizer Newbeerguy All Grain & Partial Mash Brewing 11 10-16-2009 09:31 PM
pH Stabilizer enohcs All Grain & Partial Mash Brewing 20 03-20-2009 11:26 PM
5.2 stabilizer not working? jdhuggar All Grain & Partial Mash Brewing 8 01-23-2009 06:48 PM
pH Stabilizer enohcs All Grain & Partial Mash Brewing 3 05-05-2008 02:49 AM