WorryWort

Recipes 

Hi,

I'm making an AG stout tomorrow.

I've got really soft water in Vancouver BC, which is best suited for about 5 SRM beers, but my stout will be 40 SRM

Will I be OK just adding 5.2 stabilizer to my mash, or should I use salts to adjust, or use both salts and 5.2?

I can figure out the numbers myself, but I don't know if the 5.2 is going to give the same results as salt adjustments. Anybody know?

Any help is appreciated!

__________________
In Process - Russian Imperial Stout, Nelson Sauvin Rye IPA, Mild No.3

In Kegs - Barley Wine, Apfelwein, Wild BlackBerry Wheat, Coffee Oatmeal Porter

Gone - so many :(

jescholler

Recipes 

Can you post a water report. I would need to see the individual salts to know if there is anything that is too high or low.

If you add the 5.2, you may have the right pH, but some other salt might be out of range for the style. I'd be glad to help though if you have a water report.

__________________
Harsh Bitterness Experiment

Primary: Not until fall :(
Bottle: English Barleywine, Bird Dog Brown (ABA), Skull Splitter IV APA
On Deck:

WorryWort

Recipes 

Quality & Treatment

click on "Volume 1" under the resources tab on the right. There's virtually nothing of brewing significance in this water!

__________________
In Process - Russian Imperial Stout, Nelson Sauvin Rye IPA, Mild No.3

In Kegs - Barley Wine, Apfelwein, Wild BlackBerry Wheat, Coffee Oatmeal Porter

Gone - so many :(

WorryWort

Recipes 

But I think you answered my question already - I might miss the mark on the finer points without salts, but I should be able to make a fine beer without them, just using 5.2 to take care of the pH issues.

__________________
In Process - Russian Imperial Stout, Nelson Sauvin Rye IPA, Mild No.3

In Kegs - Barley Wine, Apfelwein, Wild BlackBerry Wheat, Coffee Oatmeal Porter

Gone - so many :(