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Old 04-04-2012, 02:24 PM   #11
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Jul 2010
Bennett Springs, MO
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Originally Posted by Phunhog View Post
What about using Five Star's 5.2 for treating your sparge water? Does it help or would I be better off getting some phosphoric acid?
Under no circumstances should you use 5.2. Not in you mash, not in your sparge, not in your beer, period.

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Old 04-04-2012, 05:36 PM   #12
Aug 2010
McLean/Ogden, Virginia/Quebec
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5.2 is a mixture of monobasic (mostly) and a bit of dibasic sodium phosphate. It forms a buffer, but not a good one, at pH close to 6 (I think I got 5.8 or so in DI water) but the buffering capacity is poor. So yes, the acidic phosphate salts will pull the pH down a bit but why not just use phosphoric acid and save yourself having to live with the sodium?

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