Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > How much do you worry about pH?

Reply
 
LinkBack Thread Tools
Old 06-20-2008, 10:20 PM   #11
jds
Feedback Score: 0 reviews
 
jds's Avatar
Recipes 
 
Join Date: Oct 2007
Location: Littleton, CO
Posts: 1,947
Liked 17 Times on 14 Posts

Default

Quote:
Originally Posted by uglygoat View Post
what does the stabilizer do? how does it know the initial ph to bring it down to five point two?
The same way a thermos knows how to keep coffee hot, but milk cold.

Well, not exactly, but awfully close. Malkore's got it right.
I worry about pH enough to use 5.2 stabilizer, but not enough to test my mash pH.
__________________
jds is offline
 
Reply With Quote Quick reply to this message
Old 06-20-2008, 10:21 PM   #12
Brewsmith
Feedback Score: 0 reviews
 
Brewsmith's Avatar
Recipes 
 
Join Date: Aug 2005
Location: Torrance, CA
Posts: 6,259
Liked 23 Times on 22 Posts

Default

But if you're not testing your pH, how do you know that you need 5.2?

__________________
Fermenting:#160 Apollo/Calypso Pale Ale
Kegged:#153 Old Helicon Barleywine 2013, #157 Irish Red, #158 Mosaic IPA, #159 Bravo/Delta ESB
Up Next:Brown Porter, American Stout, Imperial Stout
My Recipes
Tuba Sonata

Smith & Co. Custom Tap Handles
Brewsmith is offline
 
Reply With Quote Quick reply to this message
Old 06-20-2008, 10:28 PM   #13
jds
Feedback Score: 0 reviews
 
jds's Avatar
Recipes 
 
Join Date: Oct 2007
Location: Littleton, CO
Posts: 1,947
Liked 17 Times on 14 Posts

Default

The short answer is, I don't. However, given the good experiences others have had with stabilizer, I figure that for the price (way less than $1.00 / 5 gal), the extra insurance of having that buffering power vs. the drawbacks (none that I know of), it's worthwhile to me.

__________________
jds is offline
 
Reply With Quote Quick reply to this message
Old 06-20-2008, 10:43 PM   #14
BlindLemonLars
Conqueroo Brew
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
BlindLemonLars's Avatar
Recipes 
 
Join Date: May 2007
Posts: 4,445
Liked 10 Times on 10 Posts
Likes Given: 31

Default

Quote:
Originally Posted by Evan! View Post
I don't worry at all. I just dump some 5-Star pH Stabilizer into my mash and sparge water.
I used to...then I read an interview in which Charlie Talley recommends against using it in the sparge water. Now I use just enough for my strike water, and add it directly to the mash.
__________________
BlindLemonLars is offline
 
Reply With Quote Quick reply to this message
Old 06-21-2008, 12:25 AM   #15
delboy
Feedback Score: 0 reviews
 
delboy's Avatar
Recipes 
 
Join Date: Jan 2007
Location: Belfast N.Ireland
Posts: 324
Liked 1 Times on 1 Posts

Default

I used to use pH 5.2, had great efficency but lots of haze, turns out my water is very soft, Calcium about 20 mg/L by adding the pH 5.2 i was hitting the right pH but the chelatory effect of the 5.2 was robbing me of Ca and leading to the hazes (required for good protein precipation and yeast clearing). For my particular water its better to ditch the ph 5.2 and instead supplement it with either CaCl or Ca-sulphate depending on the style, the extra calcium brings down the pH (phytase reaction) and also accentuates either the hop or malt flavours depending on the Ca-sulphate and CaCl ratio respectively.

Just pointing out that like most one size fits all things, it isn't

__________________
delboy is offline
 
Reply With Quote Quick reply to this message
Old 06-21-2008, 01:58 AM   #16
BierMuncher
...My Junk is Ugly...
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
BierMuncher's Avatar
Recipes 
 
Join Date: Jan 2007
Location: St. Louis, MO
Posts: 12,131
Liked 564 Times on 334 Posts
Likes Given: 201

Default

Quote:
Originally Posted by delboy View Post
I used to use pH 5.2, had great efficency but lots of haze, turns out my water is very soft, Calcium about 20 mg/L by adding the pH 5.2 i was hitting the right pH but the chelatory effect of the 5.2 was robbing me of Ca and leading to the hazes (required for good protein precipation and yeast clearing). For my particular water its better to ditch the ph 5.2 and instead supplement it with either CaCl or Ca-sulphate depending on the style, the extra calcium brings down the pH (phytase reaction) and also accentuates either the hop or malt flavours depending on the Ca-sulphate and CaCl ratio respectively.

Just pointing out that like most one size fits all things, it isn't
Is it? Could it be? The one and only Delboy makes an appearance?

Where the hell ya been mate?
BierMuncher is offline
 
Reply With Quote Quick reply to this message
Old 06-21-2008, 02:05 AM   #17
bradsul
Flyfisherman/brewer
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
bradsul's Avatar
Recipes 
 
Join Date: Sep 2006
Location: Ontario, Canada
Posts: 4,908
Liked 22 Times on 20 Posts
Likes Given: 4

Default

I've been AG brewing with the softened water in my apartment building and I don't worry about the pH. I did get some 5.2 at some point and it didn't seem to make any difference whatsoever so I kinda stopped using it. I've thought about getting some test strips to test my water but I'm not in a hurry, my beer tastes great.

As someone mentioned, get the process down before you worry about the minor details. Unless your water is thick enough to walk on, your mash will convert and it will taste great.

__________________
Brad
Canadian Brewers Unite!


Projects: Sylvania Kegerator Conversion, Tower Cooling, Grain Milling Station
bradsul is offline
 
Reply With Quote Quick reply to this message
Old 06-21-2008, 03:04 AM   #18
xamers
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2008
Location: Omaha to Japan
Posts: 165
Liked 1 Times on 1 Posts

Default

I use 5.2 stabilizer in all my beers except stouts and porters. Works great. Never a metallic taste. I've only bought one container of the stuff, it lasts forever. I use about 3/4 TBSP for each 5 gallons; mix it straight into the grain before adding water in the mash.

I started using it at my old residence where I had REALLY soft water; we're talking Pilsen-soft. I HAD to add Ca++ and 5.2 in order to get my efficiencies above 70%

__________________
xamers is offline
 
Reply With Quote Quick reply to this message
Old 06-21-2008, 06:23 PM   #19
delboy
Feedback Score: 0 reviews
 
delboy's Avatar
Recipes 
 
Join Date: Jan 2007
Location: Belfast N.Ireland
Posts: 324
Liked 1 Times on 1 Posts

Default

Quote:
Originally Posted by BierMuncher View Post
Is it? Could it be? The one and only Delboy makes an appearance?

Where the hell ya been mate?
Been busy making hazy beers, think i've got it licked now though, organising my wedding at the moment so ive been reading and lurking lately, decided it was time to stick my oar back in though
__________________
delboy is offline
 
Reply With Quote Quick reply to this message
Old 06-21-2008, 10:16 PM   #20
gruversm
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
gruversm's Avatar
Recipes 
 
Join Date: Mar 2008
Location: Edwardsburg, MI, Michigan
Posts: 338
Liked 2 Times on 2 Posts
Likes Given: 1

Default

I'm on my 5th AG brew. Since changing over to 5.2 to adjust my pH, my efficency has shot up into the high 80's.

__________________

On Tap:
Horehound Tripel,Gumballhead,Sierra Nevada Pale Ale, Founder's Breakfast Stout Clone, Hefeweizen
gruversm 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
Is this something to worry about??? mrfurlly General Beer Discussion 32 05-07-2009 08:48 PM
How much should I worry? billk911 Beginners Beer Brewing Forum 3 03-16-2009 02:15 AM
SG Worry blue_bmw2 Beginners Beer Brewing Forum 4 03-11-2009 01:59 AM
do i need to worry? DaytonFlyer Beginners Beer Brewing Forum 13 01-28-2008 07:35 PM
Should I worry? Jim Karr Extract Brewing 11 03-02-2006 09:28 PM