Newest Threads

tinydancer · 07-10-2008, 01:45 PM

I'l be brewing on Saturday and will be using 5 Star 5.2 for the first time. I understand that I am to add it after dough-in, but I have questions related to how much to use and how to add it.

1.) One tablespoon per 5 gallons... Is that 5 gallons of mash or 5 gallons of target post boil volume?

2.) Do I dissolve the powder in some water and toss it in the mash and stir in or do I just sprinkle the powder on to the mash and stir in?

Evan! · 07-10-2008, 02:06 PM

Quote:

Originally Posted by tinydancer

I'l be brewing on Saturday and will be using 5 Star 5.2 for the first time. I understand that I am to add it after dough-in, but I have questions related to how much to use and how to add it.

1.) One tablespoon per 5 gallons... Is that 5 gallons of mash or 5 gallons of target post boil volume?

2.) Do I dissolve the powder in some water and toss it in the mash and stir in or do I just sprinkle the powder on to the mash and stir in?

To be safe I use 1 tbsp per 5 gallons of water, which usually means 1.5 tbsp overall. I dissolve it directly into my strike and sparge water prior to dough-in and sparging.

**the_bird** · 07-10-2008, 02:08 PM

I've interpreted that as "per 5 gallon batch." I've tended to use a bit less than a full tablespoon and still had great results.

Brett0424 · 07-10-2008, 02:09 PM

1 tb per 5 gallons batch regardless of mash water volume. So, in a 10 gallon batch use 2.

You can dissolve in water first, or just stir in...take your pick.

Evan! · 07-10-2008, 02:11 PM

Quote:

Originally Posted by the_bird

I've interpreted that as "per 5 gallon batch." I've tended to use a bit less than a full tablespoon and still had great results.

I used to do the same until Yuri scared me with his "astringency" critique. But now that I think of it...that astringency in my Dark Paradise probably came from the peated malt. So who knows? I'm probably being over cautious.

**the_bird** · 07-10-2008, 02:16 PM

My paranoia leads me to not want to add any more buffers or anything else to my beer than is absolutely necessary. There are RUMORS of off-flavors when using too much buffer (nothing I've noted personally), but still, as long as my efficiency is coming in strong and I'm not picking up astringency, I'll err on the side of a bit less.

I've checked the pH after adding the buffer, at the lower usage level, and been spot-on. It might make a difference, theoretically, if it's a dark beer or a light beer, or how high the OG is, but I'm not one to overcomplicate things.

digunderground · 07-10-2008, 02:37 PM

Great question.. I add it to the MLT but in half the quantity. I have read that even in the full tablespoon can give some off flavors to the beer.. plus my water Ph isnt too bad to begin with..

I would wait to hear form the veterans of this site, Im only about a year in and have a lot to learn.

-DIG

cactusgarrett · 07-10-2008, 03:33 PM

Everything i've been reading says to add it to your mash water - 1 tblsp per 5 gallon batch, regardless of mash water volume. You do not need to add any extra to your Hot-Liqour tank or Boil Kettle.

wildwest450 · 07-10-2008, 03:38 PM

Quote:

Originally Posted by digunderground

Great question.. I add it to the MLT but in half the quantity. I have read that even in the full tablespoon can give some off flavors to the beer.. plus my water Ph isnt too bad to begin with..

I would wait to hear form the veterans of this site, Im only about a year in and have a lot to learn.

-DIG

Not even remotely true. I've used it in my last 10 ag batches with absolutely no off flavors. I've throw a tablespoon in the strike water before I add the grains, and I've added it after the grains were poured in.

**Chriso** · 07-10-2008, 03:47 PM

The AG brewer who taught me uses exactly 1Tbsp per 5 gal batch, sprinkled on top of the mash immediately after doughing in.

I did that for a while. Then I read the directions. They seem to imply it's per 5g of strike/sparge water, not per batch.

So now... if it's a brown ale or darker, I do it the "old way" of 1 flat Tbsp per 5g batch. If it's a pale or amber ale, where dark grains aren't affecting pH as much, I go overboard and do it per 5g of water used.