Lowering mash pH (5.2 stabilizer does not work...)

[kevin58]

5.2 was never intended to GET your PH to 5.2 but rather to hold it there... hence the part of the name "stabilizer". Even then however it's success in doing so is sketchy.

 

[SEndorf]

5.2 was never intended to GET your PH to 5.2 but rather to hold it there...

Well... No... Ph drift during the mash is perfectly normal.

 

[mabrungard]

5.2 was never intended to GET your PH to 5.2 but rather to hold it there... hence the part of the name "stabilizer". Even then however it's success in doing so is sketchy.

I'm not sure what you're trying to say in the first part of your statement? However, you are correct that 5.2 is a buffer and it tends to stabilize pH. The real problem is that it doesn't stabilize the mashing or wort pH anywhere near 5.2. The typical room-temperature pH tends to be around 5.8 and if you apply the temperature-driven depression pH offset of about 0.2 to 0.3 units, there is no hope that wort will ever get to 5.2.

If you forget whatever offset the manufacturer was assuming you'd have and focus on the "room-temperature" standard for measuring and assessing brewing pH, 5.8 is WAY too high for good brewing outcome. Even when brewing a dark style, I recommend keeping the room-temperature mashing pH down around 5.6 or less.

 

[Desert_Sky]

Its a buffer, its not a one thing fix all. It allows you to be a bit off and bring it back in to specs. Not start high and try and drop 2 points

fix your process or water comp if youre not hitting your mash pH, not sure how else to say it.

 

[day_trippr]

Well, you could say 5.2 stabilizer is a complete waste of money and recommend following any decent mash water prep program instead...

Cheers!

 

[Desert_Sky]

Sure dude. Go with that

Its cheap and allows me to be a little off and not worry about it. Its premixed and works as intended

pH meters says so. Data doesnt lie

 

[day_trippr]

So the history of that stuff is Charlie Talley created it for a brewery. It probably worked for them.
Productizing it for general use across a random mix of brewing liquor and grain bills is pretty clearly analogous to marketing snake oil.
But, hey, if you're happy with it, vaya con Dios...

Cheers!

 

[Yooper]

Sure dude. Go with that

Its cheap and allows me to be a little off and not worry about it. Its premixed and works as intended

pH meters says so. Data doesnt lie

That's awesome that it works for you without a flavor impact. I used one tablespoon in a mash once, and had salty weirdness, so that's my only data point.

Out of curiosity, what was the pH before you added it, and what was the pH after?

I'm just curious if a small buffering would drop the pH if the brewing water was only a little alkaline, and that's why it would work in your case, but not drop the pH at all in my (one) case.

 

[z-bob]

Sure dude. Go with that

Its cheap and allows me to be a little off and not worry about it. Its premixed and works as intended

pH meters says so. Data doesnt lie

I don't want to dissuade you if you're happy. But if your pH is a little off, your beer doesn't care. Try mashing at 5.4 instead of 5.2 and see if it makes a difference. (maybe it does make a tiny difference; I cannot reasonably get to 5.2 with my water, but I can't tell the difference between 5.4 and 5.6)

 

[kevin58]

I'm not sure what you're trying to say in the first part of your statement?

I thought it was pretty clear... the product is not for GETTING your PH to 5.2 which is how many people use it... or think it's supposed to be used for. You are not going to dump in a measured amount of this stuff and magically have your PH reach 5.2.

 

[bob1852]

I thought it was pretty clear... the product is not for GETTING your PH to 5.2 which is how many people use it... or think it's supposed to be used for. You are not going to dump in a measured amount of this stuff and magically have your PH reach 5.2.

From Five Star's product sheet for 5.2

5.2 is a proprietary blend of food-grade phosphate buffers (similar to brewer’s salts) that will lock in your mash and kettle water at a pH of 5.2 regardless of the starting pH of your water.

From morebeer.com's description of the product.

Never worry about pH again! One tablespoon of 5.2 per 5 gallon batch and your water is instantly adjusted to the perfect pH of 5.2, no matter what your starting pH was.

 

[day_trippr]

hahahaha! Such baloney, Charlie should really pull that product off the market and spare the hit to his credibility...

Cheers!

 

[RPh_Guy]

No really, 5.2 stabilizer is the best. Don't knock it til you try it.
I mash at 168F with tap water and add 5.2 stabilizer and boom! 5.2 pH immediately, but I don't measure it since I don't have a pH meter. It really helps balance out my 50% crystal malt.
Boil with 1 cup of Hops.
Then I chill over the next 3 days (it's really hot here, 90F ambient) and then rehydrate some 71B in StarSan (to sanitize) and pitch directly into the kettle. My LHBS recommended it.
It ferments after stirring it daily for a week. It definitely stops bubbling by then, no hydrometer. Pour into keg, chill, and enjoy. My girlfriend loves it.

 

[bob1852]

hahahaha! Such baloney, Charlie should really pull that product off the market and spare the hit to his credibility...

Cheers!

Between 5.2 being junk and them not testing the efficacy of StarSan on killing wild yeast and mold, I'm beginning to wonder about that company...