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Old 10-10-2013, 06:29 PM   #1
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Default 5.2 pH stabilizer... What's in it?

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


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Old 10-11-2013, 01:34 AM   #2
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Check out the link below. You'll find your answer there.
http://www.homebrewtalk.com/f128/ph-...t-salt-411452/


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Old 10-24-2013, 03:15 AM   #3
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I recently quit using 5.2 and have since been getting my highest efficiencies ever. I don't believe in that stuff anymore.
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Old 10-24-2013, 06:47 PM   #4
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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
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Old 10-25-2013, 09:22 PM   #5
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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.
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Old 10-26-2013, 04:57 PM   #6
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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.
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Old 10-26-2013, 05:06 PM   #7
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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.
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Old 10-28-2013, 05:40 PM   #8
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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?
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Old 10-28-2013, 05:42 PM   #9
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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?
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Old 10-28-2013, 05:50 PM   #10
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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?


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