5.2 pH Stabilzer

[tgmartin000]

I would like someone to explain how it lowers and raises mash ph?

IIRC technically, it doesn't do either. It's a buffer, which means it helps resist a change in pH when acids are added to solution. It counteracts acidity. Which without it, the mash pH should be higher.

 

[lamppa]

WTF is that jibberish? It would take me 5 min to type why that can not be true and if it were the mash ph would not be 5.2 but im not going to waste my time

 

[3sheetsEMJ]

IIRC technically, it doesn't do either. It's a buffer, which means it helps resist a change in pH when acids are added to solution. It counteracts acidity. Which without it, the mash pH should be higher.

Hmm well you are close but not exactly correct. A buffer will adjust the pH of a solution. Ok well first of all you can have different types of buffers,and they can be whatever pH you want them to be. It just happenes that the emzymatic processes in brewing favor a mash pH of 5.2, so thats why you would use a 5.2 stabilizer. If the mash pH is 5.2 on the nose and you have the stabilzer in the solution, and then you add and acid or a base you are correct it will resist the change, but if it is too high or two low prior to adding the buffer, by adding the right amount of buffer you can adjust it to 5.2. Although very interesting and worthy of a good topic of coversation, the chemistry is not why i started this thread. I basically wanted to know if it was any good and if it improved the quality of anyones beer. Looks like it was mixed reviews. Not surprising considering how many variables there are to brewing a solid beer. I just want to isolate as many conditions as possible, in a controled way, to take a more scientific approach to brewing, because damn its a lot more complicated than i thought it would be! Good thing its worth it!!

 

[brandonhagen1]

its only as complicated as you make it in the end you still make beer

 

[Dhruv6911]

Helps with attenuation from what i can gather. When yeast or any organism consume, they release waste which is acidic. When i culture tumor and stem cells, the media generally have or we have to add a pH indicator which in my case is phenol red. If the acidity in the beer becomes too high, yeast may go into hibernation mode or possible die in result of environment rather than lack of nutrition. So if we consider the wort to be the media, we should keep the yeast alive and going until food runs out rather then pH altering their metabolism.

 

[randomsample]

WTF is that jibberish? It would take me 5 min to type why that can not be true and if it were the mash ph would not be 5.2 but im not going to waste my time

What?

 

[RM-MN]

What?

I think he was talking about the ****ies. :rockin: