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HughBrooks · 04-10-2009, 01:05 AM

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.

Edcculus · 04-10-2009, 01:17 AM

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.

BigEd · 04-10-2009, 01:19 AM

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.

HughBrooks · 04-10-2009, 01:30 AM

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.

scinerd3000 · 04-10-2009, 01:39 AM

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

HughBrooks · 04-10-2009, 01:49 AM

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?

Labrat · 04-10-2009, 02:09 AM

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).

annasdadhockey · 04-10-2009, 02:15 AM

Quote:

Originally Posted by Labrat

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.

BigEd · 04-10-2009, 02:59 AM

Quote:

Originally Posted by HughBrooks

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.

**Dr_Deathweed** · 04-10-2009, 03:09 AM

Quote:

Originally Posted by BigEd

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!