. . so if i batch sparge with 185 degree water that has had 5.2 PH stabilizer added I should be fine?!
If you batch sparge like that without 5.2 you should be fine. I wouldn't get that stuff anywhere near my beer.
. . so if i batch sparge with 185 degree water that has had 5.2 PH stabilizer added I should be fine?!
No, not necessarily. Remember that the 5.2 stabilizer doesn't really work to lock in a mash pH anyway (check out our brewing science area for more on why that is).
If you have alkaline water, as I do, the sparge pH easily can go above 6, with or without the 5.2 stabilizer. I normally sparge with RO water now, or use acid (like phosphoric or lactic) to reduce the alkalinity of the sparge water.
Bru'n water is a nice water spreadsheet that has a sparge worksheet for keeping your sparge pH under 6 to avoid risking tannin extraction.
If you batch sparge like that without 5.2 you should be fine. I wouldn't get that stuff anywhere near my beer.
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