Do I need to use 5.2 Buffer?

caskconditioned · Dec 30, 2008

All this water chemistry is giving me a headache. Can someone help - should I be using 5.2 Buffer in my mash?

My water report says the following:

pH 7.3 - 8.3
Calcium 11-41
Magnesium 1.5-5.7
Sodium 8.4-18
Chloride 4.4-20
Alkalinity (as CaCO3) 25-74
Hardness (as CaCO3) 33-160

No idea where to find biCarbonate (HCO3). Thanks!

eriktlupus · Dec 30, 2008

yes because your ph is real high it'll help your mash stoy down in 5-5.5 range

Grinder12000 · Dec 30, 2008

for dark beers it is not REALLY needed but for lighter ones you will have better tasting beer. If you have it and are making a dark beer - go ahead.

One thing - the directions on 5.2 are rather vague and obtuse. I used ABOUT 3/4 tablespoon and it worked great.

beerthirty · Dec 30, 2008

It might help. Your mash should drop in ph during conversion. A neat little trick the enzymes do. Using 5.2 definitely wont hurt. Use it only during mash, not sparge water.

caskconditioned · Dec 30, 2008

That was going to be my next question - how much?

I do 10 g batches so should I add 1 1/2 tablespoons to the mash? Or do I compute the amount based on the volume of my mash water?

eriktlupus · Dec 30, 2008

it calls for 1 tablespoon per 5g of brewwater...

944play · Dec 30, 2008

Austin water is pH ~9.8 (!!!) and I've had better efficiency WITHOUT 5.2. Go figure.

I probably should be correcting lighter batches with an acid or sauer malt, but every mash I've tested comes up right around pH 5.4.

web250 · Dec 31, 2008

It's a buffer, so putting in too little wouldn't give you the desired result, but putting in a little extra will not hurt.

That's the whole point of a buffer, regardless of what you put into the mixture, you will have a steady pH. So as long as you dont dump the whole bottle in, you'll be fine.

/Chem major

caskconditioned · Dec 31, 2008

Thanks everyone. I will use 2 tablespoons directly into the mash - for 10 gallon batch.

The part I'm struggling with is why you compute the amount on the kettle volume when the volume in the mash is what needs to be adjusted. But not being a chemistry guy I will trust your advice and the directions

ChickenSoop · Dec 31, 2008

Check this out for pH balancing chart. Just print out this page (and click on each chart to expand them) and follow the example on the chart.

How to Brew - By John Palmer - Residual Alkalinity and Mash pH

All you need to know is:
Ca (ppm)
Mg (ppm)
Alkalinity = CaCO3 (calcium carbonate)

My local water is similar to yours with that high pH, and I was amazed that it only need a minor tweak, depending on the beer type.

:ban:

Do I need to use 5.2 Buffer?

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