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Old 10-30-2008, 09:00 PM   #1
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Default water analysis of 5.2 stabilizer

I'm considering mixing some 5.2 stabilizer with some distilled water and sending it for analysis. Would sharing the results with the board be any kind of intellectual property infringement? I don't think so as I'd be seeing no profit. Is it unethical? Discuss.


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Old 10-30-2008, 09:16 PM   #2
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What would be the point? Are you trying to figure out what 5.2 is made of?


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Old 10-30-2008, 09:27 PM   #3
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Yes, I made a pale ale and a bitter which didn't have nearly enough bitterness, both using 5.2. I used my own mineral blend to make an IPA and it is much better. That tells me that the 5.2 doesn't contribute enough sulfate, so I can make up for that with some gypsum, I just want to know how much. Honestly I probably could just add 150-200 ppm and have good results, but I thought this might make an interesting discussion anyway.
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SEMPER FIDELIS ET SEMPER PARATUS Bringin' the 'pane...the propane.Coming Up:..[Hefewiezen][BCS Robust Porter][EdWort's Haus Pale Ale][Peated Ale]
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On Tap.........[The Munchner][Spiced Cider][English Cider][Simcoe IPA][Triple Hops Grooved][Cider'n 'gnac]
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Old 10-30-2008, 09:33 PM   #4
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I ask because I emailed several months ago. I was curious too what the effect of 5.2 had on the water profile and how to account for it effects.

I have the response at home which includes the chemical makeup, um, formulae? You know all that elemental mumbo jumbo that would have made sense if I wasn't stoned through HS Chem..

Another half hour and I am on my way home. I find the response and post. If you know how all that chem stuff works maybe it'll make sense and answer your questions.
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Old 10-30-2008, 09:39 PM   #5
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Cool, I figured they wouldn't give it out. It might not make any more sense to me than it did to you but it's worth a shot.
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Old 10-30-2008, 11:27 PM   #6
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"... The 5.2 stabilizer is a blend of two salts. They are neutralized versions of phosphoric acid. They are monosodium phosphate (Na H2 PO4) and disodium phosphate (Na2HPO4) in the right ratio they will form a buffer that locks the pH at 5.2..."

That is all. The rest was some fluff about how there is no way I could or should try to account for the chemical in my water.
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Old 10-30-2008, 11:30 PM   #7
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Well I might not be able to figure out how other minerals will affect the pH, but that does answer my question about sulfate! I always thought 5.2 was some blend of normal water salts. So from now on I'll probably just use 5.2 in the mash and add gypsum to the runnings as necessary. Excellent!


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SEMPER FIDELIS ET SEMPER PARATUS Bringin' the 'pane...the propane.Coming Up:..[Hefewiezen][BCS Robust Porter][EdWort's Haus Pale Ale][Peated Ale]
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Conditioning:[Oaked Cider][ESB]
On Tap.........[The Munchner][Spiced Cider][English Cider][Simcoe IPA][Triple Hops Grooved][Cider'n 'gnac]
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