Originally Posted by Grinder12000
Palmer discourages the use of gypsum. We will agree to disagree!! LOL
Well, I discourage the 5.2 stabilizer (and so do most brewers who know even a little about water chemistry) but if it works for you, that's great.
It simply doesn't work as advertised. It does NOT buffer the mash to 5.2 (check the pH and see!) and often leaves a funny flavor behind.
I don't suggest anybody add anything to their water (except maybe a little calcium chloride) without knowing their water profile. But the 5.2 stabilizer is the worst.