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Old 04-01-2008, 04:28 PM   #1
enohcs
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Default pH Stabilizer

I just picked up some pH 5.2 food grade stabilizer and am going to try it out this weekend. Anyone use this stuff? I'm looking for opinions on how well people think it works and what results they have seen.

Also

Do you add it to the mash? The boil? The HLT? All or some of the above?

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Old 04-01-2008, 04:37 PM   #2
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add it to the mash water prior to dough in.

I use it, and it doesnt hurt that the way that I look at it. I have never had my water tested, so WH....why not use it.

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Old 04-01-2008, 04:44 PM   #3
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I used it for the first time on my last brew and my efficiency went up a great deal. But I also did change a couple of other things, so I don't know how much the 5.2 had to do with it. I use RO water, so take that for what it's worth.

The directions say to add it right to the Mash, but I add it to the boil kettle when heating to it gets mixed good and I know I have the right ratio.

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Old 04-01-2008, 04:50 PM   #4
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All of the above. Great stuff.

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Old 04-01-2008, 05:11 PM   #5
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Quote:
Originally Posted by Tonedef131
I used it for the first time on my last brew and my efficiency went up a great deal. But I also did change a couple of other things, so I don't know how much the 5.2 had to do with it. I use RO water, so take that for what it's worth.

The directions say to add it right to the Mash, but I add it to the boil kettle when heating to it gets mixed good and I know I have the right ratio.
Uhm...isn't the point of the pH 5.2 to buffer the mash water to a pH of 5.2 which is the ideal pH for enzymatic activity in converting your starches to sugars? I'm pretty sure adding it to the boil kettle is not the intended use for it.
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Old 04-01-2008, 05:25 PM   #6
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I use it in the HLT and treat all my water with it. I love the stuff.


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Old 04-01-2008, 05:26 PM   #7
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I add it to the sparge water, particularly for lighter style beers (I have high carbonate water). As to adding it to the boil, the manufacturer's lit. says it improves hop utilization, which sugests there could be some benefit from a boil only adition.

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Old 04-01-2008, 05:29 PM   #8
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I add it to both the mash and the sparge water. I just put it in the mash water while it's heating up. I have gotten 84% and 86% efficiency on my first two AG batches, so it must be doing something.

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Old 04-01-2008, 05:33 PM   #9
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Quote:
Originally Posted by Bromley
Uhm...isn't the point of the pH 5.2 to buffer the mash water to a pH of 5.2 which is the ideal pH for enzymatic activity in converting your starches to sugars? I'm pretty sure adding it to the boil kettle is not the intended use for it.
I'm sorry, my post was very unclear. I add it to my stike water while heating it, which is done in my kettle. Then the water already has it in there when I dough in with it. I do this again when heating my sparge water.
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Old 04-01-2008, 05:57 PM   #10
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I use it in the MLT but not the HLT. If you read the instructions, which are not very well written, you add an amount based on what ends up in the kettle (pre-boil).

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