Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Buffer 5.2 questions
Reply
 
LinkBack Thread Tools
Old 04-01-2007, 02:17 AM   #21
uwmgdman
Feedback Score: 0 reviews
 
uwmgdman's Avatar
Recipes 
 
Join Date: Feb 2006
Location: Oregon, WI
Posts: 677
Default

Interesting thread. I currently have a rye pale ale bottle conditioning. It's still not aged enough to judge it, still green, but I tried one last night and it was fairly astringent. It seemed with only upper 20s/near 30 IBUs there is no way it should have been that bitter, even if it is still green given my past brews.

My method was a partial mash. My water is quite hard, but I haven't had a problem before, but this mash was the lightest in terms of malts (3lb 6-row, 2lb flaked rye, 1/2 lb crystal 40, and 1/2 lb rice hulls, 1.25qt/lb). I'm thinking that grain bill may have been too light for my water and the mash pH was too high.

Before I jump to conclusions, I'm going to let this age for a while yet and see how it is in a few weeks/month. I might come back with a few questions about water and the Buffer 5.2.

FWIW, my water specs:

298 Hardness as CaCO3
281 Alkanity as CaCO3
60 Ca
36 Mg
3.9 Na
17.8 SO4
4.6 Chloride

__________________
#######################
Coming Up: Pompous Mudblood, ??
Production: American Barleywine

Drinking: NewZealand IPA, 2013,2011 Maker's Mark Bourbon Barrel Stout, Palate Assaulted Again Black IPA and Kaiser Alt Zwei
uwmgdman is offline
 
Reply With Quote Quick reply to this message
Old 04-18-2007, 04:54 PM   #22
uwmgdman
Feedback Score: 0 reviews
 
uwmgdman's Avatar
Recipes 
 
Join Date: Feb 2006
Location: Oregon, WI
Posts: 677
Default

About my above post. The Rye Pale Ale has mellowed a good amount over the past few weeks, but is still a bit harsh. Now maybe this will mellow away, but I think there are some tannis in there. And without measuring, my calculations point to a too high pH.

Anyway, I will be brewing another very pale grain bill this weekend and am thinking about treating my water pH5.2 buffer stuff.

My water is overly alkaline......lots of carbonate, so for a very pale mash, my pH is too high (my water is wonderful for porters and stouts). I figured out using Palmer's book how much brewing salts I would have to add. For the amount of calcium I need to add, I'd be adding way too much chloride or sulfate. So I think the pH5.2 buffer stuff will work well as it basically will acidify my mash and sparge water enough that the pH is lowered. I would only use this in the paler end of my brews.

Is my understanding of how this pH5.2 buffer works right? Does it seem like the way to go? I could blend water, but I'd rather just use tap water.

Thanks guys and gals!

__________________
#######################
Coming Up: Pompous Mudblood, ??
Production: American Barleywine

Drinking: NewZealand IPA, 2013,2011 Maker's Mark Bourbon Barrel Stout, Palate Assaulted Again Black IPA and Kaiser Alt Zwei

uwmgdman is offline
 
Reply With Quote Quick reply to this message
Old 04-18-2007, 06:29 PM   #23
Lil' Sparky
Cowboys EAC
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Lil' Sparky's Avatar
Recipes 
 
Join Date: Feb 2006
Location: Honolulu, HI
Posts: 4,013
Liked 51 Times on 33 Posts

Default

I think you'll probably be fine just adding the 5.2 buffer if you don't want to mess with acids and salts. Give it a shot and post some feedback on it.

Cheers!

__________________
Lil' Sparky is offline
 
Reply With Quote Quick reply to this message
Old 04-20-2007, 09:55 PM   #24
uwmgdman
Feedback Score: 0 reviews
 
uwmgdman's Avatar
Recipes 
 
Join Date: Feb 2006
Location: Oregon, WI
Posts: 677
Default

Quote:
Originally Posted by Lil' Sparky
I think you'll probably be fine just adding the 5.2 buffer if you don't want to mess with acids and salts. Give it a shot and post some feedback on it.

Cheers!
I brewed up my lawnmower cream ale today using the pH5.2 buffer. Since I do partial mashes and the tub recommends 1 tablespoon per 5 gallon batch, I added about 1 1/2 tsp to the mash and 3/4-1 tsp to the sparge water. I hope this works well. I added the pH5.2 directly to the mash as I doughed in and to the sparge water shortly before I spraged. It made the water cloudy, I hope that is normal. I'll report back the results in a few weeks.
__________________
#######################
Coming Up: Pompous Mudblood, ??
Production: American Barleywine

Drinking: NewZealand IPA, 2013,2011 Maker's Mark Bourbon Barrel Stout, Palate Assaulted Again Black IPA and Kaiser Alt Zwei

uwmgdman is offline
 
Reply With Quote Quick reply to this message
Old 04-21-2007, 01:08 AM   #25
Waldo
Feedback Score: 0 reviews
 
Waldo's Avatar
Recipes 
 
Join Date: Sep 2005
Location: N.E. Iowa
Posts: 283
Liked 2 Times on 2 Posts

Default

1 tablespoon in 4 gallons of mash water gets cloudy as well, I tasted the water and you can't detect any flavor. For a partial mash thats probably what I would have done.

__________________

Life is to short and the liver can only handle so much, so why waste it on bad beer.

Waldo 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 5.2 Buffer JVD_X All Grain & Partial Mash Brewing 49 04-05-2012 07:25 PM
pH buffer batfishdog37 All Grain & Partial Mash Brewing 8 04-10-2009 09:19 PM
Do I need to use 5.2 Buffer? caskconditioned General Beer Discussion 9 12-31-2008 07:40 PM
Buffer 5.2 brewjunky All Grain & Partial Mash Brewing 12 06-12-2008 11:09 PM
5.2 buffer questions? The Pol All Grain & Partial Mash Brewing 8 04-11-2008 02:17 AM



Newest Threads

LATEST SPONSOR DEALS