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Old 03-27-2007, 11:29 AM   #11
evanmars
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Quote:
Originally Posted by the_bird
... I'll keep using the buffer (when I remember it) ....
Just like Irish Moss, huh?


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Old 03-28-2007, 10:14 PM   #12
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I used it for the first time a week or so ago, I noticed an enormous leap in efficiency. Target OG was 1.038, ended up with 1.047!

My water is fairly soft - I used half a tbsp in the mash and half in the sparge for a 10 gallon batch.



 
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Old 03-29-2007, 03:09 AM   #13
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Question, when you guys use the 5.2, to you also notice a shift in the hop utilization?

lower boil pH will result in lower and milder hop bitterness since alpha acids are less soluble in lower pH wort. This is not a bad thing, but I wonder if anybody who forgets the 5.2 from time to time also notices this difference.

Kai

 
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Old 03-29-2007, 05:02 PM   #14
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I couldn't brew a beer over 30 IBU's until I started using 5.2, the hops came out so harsh that it took a lot of aging to mellow them out and then they were still harsh. I love IPA's and thanks to 5.2 I can finally brew a beer in the 60-70 IBU range, and have that nice smooth bitterness, tons of hop flavor and aroma.
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Old 03-29-2007, 09:48 PM   #15
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Quote:
Originally Posted by Baron von BeeGee
You could also just use acid malt or lactic acid for those lighter beers. The acid malt is probably easier...the lactic acid can change things in a hurry.
I have latic acid just recently purchased and had planned on using it for my sparge water. You saying that I can use this instead of 5.2 and cal chloride etc. in my mash to get my ph right?
And explain, please, the change things in a hurry comment.
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Old 03-30-2007, 12:03 AM   #16
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I ran across an interesting quote from Charlie Talley (head of 5 star chemicals) regarding the 5.2 buffer...

He says that the 5.2 is meant for alkaline water and pale beers, not soft water and dark beers.

Something to keep in mind!
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Old 03-30-2007, 12:18 AM   #17
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Quote:
Originally Posted by Dude
I ran across an interesting quote from Charlie Talley (head of 5 star chemicals) regarding the 5.2 buffer...

He says that the 5.2 is meant for alkaline water and pale beers, not soft water and dark beers.

Something to keep in mind!

I heard this in the interview on BBR. So in other words, if you're brewing a stout with a lot of roasted grains in soft water, the buffer will not bring your PH back up into the proper range, it's only useful for bringing it down?
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Old 03-30-2007, 11:20 PM   #18
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Quote:
Originally Posted by Waldo
I couldn't brew a beer over 30 IBU's until I started using 5.2, the hops came out so harsh that it took a lot of aging to mellow them out and then they were still harsh. I love IPA's and thanks to 5.2 I can finally brew a beer in the 60-70 IBU range, and have that nice smooth bitterness, tons of hop flavor and aroma.
That's what I thought. Now that I'm monitoring and adjusting my pH to be between 5.3 and 5.4, I feel that a lot of my beers are underhopped and I have to re-learn my system regarding hop utilization.

Kai

 
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Old 03-31-2007, 02:18 AM   #19
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Quote:
Originally Posted by boo boo
I have latic acid just recently purchased and had planned on using it for my sparge water. You saying that I can use this instead of 5.2 and cal chloride etc. in my mash to get my ph right?
And explain, please, the change things in a hurry comment.
You can definitely use it to lower pH, and it may be a good option if you don't want to add certain salts to your mash. By changing things in a hurry I just mean that a little bit goes a long ways in terms of lowering pH so add it a little at a time until you get the desired pH reading.

 
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Old 03-31-2007, 11:28 AM   #20
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Thanks Barron. Seems like I now have enough chemicals now to keep me going until the cows come home regarding the salts like gypsum and cal chloride and now latic, LOl.

My water being really soft, didn't seem like the 5.2 stabalizer was doing anything to lower the mash down enough. Since giving up on it and going with cal chloride or gypsum, Ive been able to meet my target of 5.3 PH.


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