kal
Well-Known Member
Hi guys!
The 5.2 ph Stabilizer product specs say:
If you are doing all-grain you add it to your mash water - 1 tblsp per 5 gallon batch regardless of mash water volume. You do not need to add any extra to your Hot-Liqour tank or Boil Kettle.
But what about those of us that slowly fly sparge with high pH water? My city's water is 9.3 pH and I'm worried that a slow fly sparge will (near the end) raise the pH of the mash and extract tannins. Surely there would be some benefit for me to reduce my sparge water to at least down to 7.0 pH no?
Or does the buffering ability of the 5.2 pH Stabilizer cause it to somehow make the mash immune to high pH sparge water?
Thanks!
Kal
P.S. Follow up question: Their instructions of "1 tbsp per 5 gallon batch" means that if you want to end up with 10 gallons of wort post-boil you'd add 2 tbsp to the mash right? Am I reading that right? Or is it the pre-boil volume? Or something else?