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Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > 5.2 pH Stabilizer

View Poll Results: Do you use 5.2 pH Stabilizer and does it have significant benefits?
Yes / Yes. Every time, All the time! 3 11.11%
No, My beer is perfect without it, thanks. 14 51.85%
Sometimes, I tried it but there was no apparent benefit 7 25.93%
How did I get here? I was just trying to get to Tosche Station for some power power converters! 3 11.11%
Voters: 27. You may not vote on this poll

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Old 01-17-2013, 02:25 PM   #1
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Default 5.2 pH Stabilizer

Just wondering what sort of beneficial results people have seen from using this.

I have talked to many homebrewers around my area to see if they use it and it seems most do not. I am trying to hiy a better efficiency and get a better tasting beer. I have heard that using 5.2 stabilizer helps reduce tannin extraction and gives a better flavor in beers.

What are people's experiences? Is it necessary? Has it helped? Would you die without it?

Just trying to poll the forums and get an idea of whether or not my brews could benefit from using it.

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Old 01-17-2013, 02:28 PM   #2
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I don't use it but I had my water tested and I have 6.5 ph well water so my mash already is in the 5.5 ph range.

If my water was alkaline I would be using an acid addition in the mash and sparge.

If you have a water report and run the brunwater spreadsheet you will likely be able to just add a bit of lactic acid to the mash and sparge water to get yourself in the low 5's for much less cost.

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Old 01-17-2013, 02:29 PM   #3
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It is borderline-fraud garbage. It's too bad that it gives the rest of their wonderful products a bad name.

Do a search, you'll find more than you need to know.

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Old 01-17-2013, 02:29 PM   #4
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There's about ten topics on this very question. I'd suggest looking those up first. Just Google PH stabilizer and home brew talk.

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Old 01-17-2013, 02:32 PM   #5
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I prefer to use the EZ water calculator spreadsheet along with salts (epsom, CaCl2, etc.) and little amount of lactic acid... At least you end up having control over your water profile...

Search for it in this forum, there's a huge thread dedicated to it... It's some amazing work...

Are there situations in which pH stabilizers are better than salts/acid/acidic malts? Maybe... but I don't know any myself...

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Old 01-17-2013, 05:02 PM   #6
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The purpose of pH Stabilizer is:

'Helps to buffer your pH in the proper range if it's already in the proper range.'

Contradictory at best. More like borderline fraud. Definitely not worth the cost unless you like salty beers.

Get a water test. Use the appropriate amounts of acid malt, RO/Distilled water, tap water and water finings/salts to achieve your desired result.

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Old 01-17-2013, 05:50 PM   #7
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Not only did it not work for me, the heavy sodium load it carries made my beers taste off.

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Old 01-17-2013, 05:54 PM   #8
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So far it seems like they should just stop manufacturing. I picked up a free water test at Home Depot. I am going to send that in tomorrow and hope that the results I get back are usable. It's free sooooo...

Once I have that I will look into tweaking my water chemistry as needed to get an optimal mash. My first batch I got 65-68% efficiency so water may not be a huge issue. That was also without stirring my batch sparge :P

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Old 01-17-2013, 05:57 PM   #9
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Crush is almost always the biggest factor in efficiency. pH can certainly play a factor, but it's down the list a ways.

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Old 01-18-2013, 01:33 AM   #10
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Quote:
Originally Posted by Denny View Post
Not only did it not work for me, the heavy sodium load it carries made my beers taste off.
I can't say it was the heavy sodium load, but each time I've used it (twice), my beers also tasted off.

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