5.2 pH stabilizer... What's in it? - Home Brew Forums

Register Now!
Home Brew Forums > Home Brewing Beer > Brew Science > 5.2 pH stabilizer... What's in it?

Reply
 
Thread Tools
Old 10-10-2013, 06:29 PM   #1
julioohara
Recipes 
 
Aug 2012
El Paso, Texas
Posts: 29
Liked 1 Times on 1 Posts



Hi everyone,
I have used 5.2 pH stabilizer (I believe 5 star product) for a couple of all grain batches and the results are good (I still use a bit of salt additions to bring up good enzyme activity and yeast fermentation). My question is, what's in this product of 5.2 pH stabilizer? To my understanding I believe it has phosphates and that helps in withstanding pH changes throughout the mash (buffer solution), can someone fill out the rest of the ingredients list please?

Cheers to all

 
Reply With Quote
Old 10-11-2013, 01:34 AM   #2
RCCOLA
Recipes 
 
Nov 2008
Northwest Arkansas
Posts: 1,068
Liked 96 Times on 58 Posts


Check out the link below. You'll find your answer there.
http://www.homebrewtalk.com/f128/ph-...t-salt-411452/

4
People Like This 
Reply With Quote
Old 10-24-2013, 03:15 AM   #3
Beerbeque
HBT_SUPPORTER.png
 
Beerbeque's Avatar
Recipes 
 
Feb 2008
Sierra foothills CA
Posts: 511
Liked 27 Times on 20 Posts


I recently quit using 5.2 and have since been getting my highest efficiencies ever. I don't believe in that stuff anymore.
__________________
Give us this day our liquid bread

 
Reply With Quote
Old 10-24-2013, 06:47 PM   #4
TheSmithsEra
 
TheSmithsEra's Avatar
Recipes 
 
Jul 2012
, California
Posts: 529
Liked 49 Times on 38 Posts


Quote:
Originally Posted by RCCOLA View Post
Check out the link below. You'll find your answer there.
http://www.homebrewtalk.com/f128/ph-...t-salt-411452/
lol thanks for the link
__________________
Violence … is the last refuge of the incompetent

 
Reply With Quote
Old 10-25-2013, 09:22 PM   #5
ajdelange
HBT_LIFETIMESUPPORTER.png
Recipes 
 
Aug 2010
McLean/Ogden, Virginia/Quebec
Posts: 9,141
Liked 1452 Times on 1106 Posts


Tipped a few last night with the chemist who designed this product and was able to confirm that it is indeed a mix of phosphates (mono and di basic) that accounts for the presence of the malt phosphate. This is something I have long suspected and am pleased to have finally confirmed.

Good manners prevented me from pressing him on its efficacy and suitability relative to the statement on the label but his comments on it were basically that most brewers shouldn't use it/need it and that it was put together for a particular brewery that had variable source water and no desire to make any effort to track that variability.

 
Reply With Quote
Old 10-26-2013, 04:57 PM   #6
mabrungard
HBT_LIFETIMESUPPORTER.png
 
mabrungard's Avatar
Recipes 
 
Feb 2011
Carmel, IN
Posts: 4,144
Liked 611 Times on 474 Posts


Quote:
Originally Posted by ajdelange View Post
Good manners prevented me from pressing him on its efficacy and suitability relative to the statement on the label but his comments on it were basically that most brewers shouldn't use it/need it and that it was put together for a particular brewery that had variable source water and no desire to make any effort to track that variability.
The veritable 'smoking gun'. I'm not surprised.

I agree that its fortified phosphatic buffering would help damp out the variation caused by source water variability. It's still no excuse for a good brewer to not learn how to manage their water treatment.

PS: You are too much a gentleman.
__________________
Martin B
Carmel, IN
BJCP National
Foam Blowers of Indiana (FBI)

Brewing Water Information at:
https://sites.google.com/site/brunwater/

Like Bru'n Water on Facebook for occasional discussions on brewing water and Bru'n Water
https://www.facebook.com/pages/Brun-...?ref=bookmarks

 
Reply With Quote
Old 10-26-2013, 05:06 PM   #7
PastorofMuppets
 
PastorofMuppets's Avatar
Recipes 
 
Jan 2013
Posts: 459
Liked 54 Times on 40 Posts


i also bought the hype of this crap.
once I stopped using it and actually learned the most basic of basics in regard to water chemistry related to brewing then my efficiencies went up several points and my beers improved.

I am waiting for the water book from the yeast and hops series to come out on kindle format and I will get it.

I love that there is always a new level that you can take your brewing to.

 
Reply With Quote
Old 10-28-2013, 05:40 PM   #8
julioohara
Recipes 
 
Aug 2012
El Paso, Texas
Posts: 29
Liked 1 Times on 1 Posts


This sounds like a very good answer and relates to the research I've been making on this product (I understand the products phosphate contents interact with the malts phosphate and stabilize the pH from raising or dropping, IF the pH near 5.9, to my understanding) however what interests me in your comment is that it was designed for a brewery with a constantly changing water report... I am from El Paso Texas and water wells here are constantly mixing with one another, we have hard water and the water chemical analysis keeps changing from season and from side of town, do you know which brewery this product was made for?

 
Reply With Quote
Old 10-28-2013, 05:42 PM   #9
julioohara
Recipes 
 
Aug 2012
El Paso, Texas
Posts: 29
Liked 1 Times on 1 Posts


Quote:
Originally Posted by ajdelange View Post
Tipped a few last night with the chemist who designed this product and was able to confirm that it is indeed a mix of phosphates (mono and di basic) that accounts for the presence of the malt phosphate. This is something I have long suspected and am pleased to have finally confirmed.

Good manners prevented me from pressing him on its efficacy and suitability relative to the statement on the label but his comments on it were basically that most brewers shouldn't use it/need it and that it was put together for a particular brewery that had variable source water and no desire to make any effort to track that variability.
This sounds like a very good answer and relates to the research I've been making on this product (I understand the products phosphate contents interact with the malts phosphate and stabilize the pH from raising or dropping, IF the pH near 5.9, to my understanding) however what interests me in your comment is that it was designed for a brewery with a constantly changing water report... I am from El Paso Texas and water wells here are constantly mixing with one another, we have hard water and the water chemical analysis keeps changing from season and from side of town, do you know which brewery this product was made for?

 
Reply With Quote
Old 10-28-2013, 05:50 PM   #10
julioohara
Recipes 
 
Aug 2012
El Paso, Texas
Posts: 29
Liked 1 Times on 1 Posts


Thanks to all for the information, I had in mind that pH 5.2 would lock onto that pH and I use it because I am usually (theoretically) 0.1-0.2 higher in pH values from the recommended (Palmer) 5.4-5.6 values at room temp., so I add pH 5.2 as to "compensate" for the additional pH drop and buffering capacity of the product, however I don't think it really works this way from all the reading I've been doing here :-/ any comments on my opinion?

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
5.2 ph stabilizer HughBrooks General Beer Discussion 20 10-01-2011 12:22 PM
Can 5.2 ph stabilizer go bad? blkandrust All Grain & Partial Mash Brewing 15 04-08-2011 06:34 PM
When to add 5.2ph stabilizer ndoe22 General Techniques 4 02-13-2011 06:06 PM
pH Stabilizer enohcs All Grain & Partial Mash Brewing 20 03-20-2009 11:26 PM
pH Stabilizer enohcs All Grain & Partial Mash Brewing 3 05-05-2008 02:49 AM


Forum Jump