Coldbreak Brewing Giveaway - Open to All!

Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > Buffer 5.2 questions
Reply
 
Thread Tools
Old 03-27-2007, 11:29 AM   #11
evanmars
EAC Wannabe
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
evanmars's Avatar
Recipes 
 
Join Date: Dec 2006
Location: Springport, Michigan
Posts: 938
Liked 58 Times on 38 Posts
Likes Given: 11

Default

Quote:
Originally Posted by the_bird
... I'll keep using the buffer (when I remember it) ....
Just like Irish Moss, huh?


__________________
Consistency is only a virtue if you're not a screwup

Primary - Duck Lake EPA
Duck Pee (Cream of Three Crops variant)

Secondary - 0
Kegged - 0 No kegs anymore :(
Bottled - 0
evanmars is offline
 
Reply With Quote
Old 03-28-2007, 10:14 PM   #12
mysterio
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2005
Location: Glasgow, Scotland
Posts: 696
Liked 2 Times on 2 Posts

Default

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.


mysterio is offline
 
Reply With Quote
Old 03-29-2007, 03:09 AM   #13
Kaiser
Feedback Score: 0 reviews
 
Kaiser's Avatar
Recipes 
 
Join Date: Nov 2005
Location: Pepperell, MA
Posts: 3,904
Liked 119 Times on 72 Posts
Likes Given: 4

Default

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
Kaiser is offline
 
Reply With Quote
Old 03-29-2007, 05:02 PM   #14
Waldo
Feedback Score: 0 reviews
 
Waldo's Avatar
Recipes 
 
Join Date: Sep 2005
Location: N.E. Iowa
Posts: 283
Liked 2 Times on 2 Posts

Default

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.
__________________
Life is to short and the liver can only handle so much, so why waste it on bad beer.
Waldo is offline
 
Reply With Quote
Old 03-29-2007, 09:48 PM   #15
boo boo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2005
Location: Hearts's Delight, Newfoundland
Posts: 4,171
Liked 32 Times on 28 Posts
Likes Given: 4

Default

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.
__________________
How do you BBQ an elephant....first you get your elephant....
boo boo is offline
 
Reply With Quote
Old 03-30-2007, 12:03 AM   #16
Dude
Will work for beer
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Dude's Avatar
Recipes 
 
Join Date: Jan 2005
Location: Knob Noster, Missouri
Posts: 8,843
Liked 76 Times on 66 Posts
Likes Given: 9

Default

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!
__________________
On Tap: Lake Walk Pale Ale -- Eternity (Raspberry Stout) -- Nutrocker -- Donnybrook Dark
Primary: Lake Walk Pale Ale
Secondary: Summit IPA
Up Next: Smoked Porter -- Pub Ale -- Watermelon Wheat
Planning:
Gone But Not Forgotten:

www.IronOrrBrewery.com
Dude is offline
 
Reply With Quote
Old 03-30-2007, 12:18 AM   #17
Pabst Blue Robot
Feedback Score: 0 reviews
 
Pabst Blue Robot's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Puyallup, WA
Posts: 523
Liked 1 Times on 1 Posts

Default

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?
__________________
This is the ORIGINAL Pabst Blue Ribbon Beer. Nature's choicest products provide its prized flavor. Only the finest of hops and grains are used. Selected as America's Best in 1893.
Pabst Blue Robot is offline
 
Reply With Quote
Old 03-30-2007, 11:20 PM   #18
Kaiser
Feedback Score: 0 reviews
 
Kaiser's Avatar
Recipes 
 
Join Date: Nov 2005
Location: Pepperell, MA
Posts: 3,904
Liked 119 Times on 72 Posts
Likes Given: 4

Default

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
Kaiser is offline
 
Reply With Quote
Old 03-31-2007, 02:18 AM   #19
Baron von BeeGee
Beer Bully
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
 
Baron von BeeGee's Avatar
Recipes 
 
Join Date: Jul 2005
Location: Barony of Fuquay-Varina, NC
Posts: 5,419
Liked 20 Times on 19 Posts

Default

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.
Baron von BeeGee is offline
 
Reply With Quote
Old 03-31-2007, 11:28 AM   #20
boo boo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2005
Location: Hearts's Delight, Newfoundland
Posts: 4,171
Liked 32 Times on 28 Posts
Likes Given: 4

Default

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.


__________________
How do you BBQ an elephant....first you get your elephant....
boo boo is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
PH 5.2 Buffer JVD_X All Grain & Partial Mash Brewing 49 04-05-2012 06:25 PM
pH buffer batfishdog37 All Grain & Partial Mash Brewing 8 04-10-2009 08:19 PM
Do I need to use 5.2 Buffer? caskconditioned General Beer Discussion 9 12-31-2008 07:40 PM
Buffer 5.2 brewjunky All Grain & Partial Mash Brewing 12 06-12-2008 10:09 PM
5.2 buffer questions? The Pol All Grain & Partial Mash Brewing 8 04-11-2008 01:17 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS