JVD_X
Well-Known Member
Hi Folks,
I was wondering if someone could explain to me if water chemistry is important in any way if I am already using Five Stars' 5.2 PH stabilizer? (Except chlorides of course)
At first I was thinking that by just setting the PH to about 5.2 that I would get great accuracy for any chosen beer style; however, according to Papazian (I went back and re-read his joy title nth time but this time paid attention to water) the free chemicals interact with mash in certain ways that - even with the PH was held at 5.2 - would not allow me to brew an exact style based on the mineral content of my household water.
I know this is being anal but I am curious if the the only benefit of the PH stabilizer is to increase yield.
I was wondering if someone could explain to me if water chemistry is important in any way if I am already using Five Stars' 5.2 PH stabilizer? (Except chlorides of course)
At first I was thinking that by just setting the PH to about 5.2 that I would get great accuracy for any chosen beer style; however, according to Papazian (I went back and re-read his joy title nth time but this time paid attention to water) the free chemicals interact with mash in certain ways that - even with the PH was held at 5.2 - would not allow me to brew an exact style based on the mineral content of my household water.
I know this is being anal but I am curious if the the only benefit of the PH stabilizer is to increase yield.