WYeast 1728 question.

[VikeMan]

@VikeMan - It sounds like you aren’t a fan of 5.2, to say the least! That’s all fine and well, but I’m speaking from my experience. In that experience, I’ve found that 5.2 does work when used with soft water across varying styles. This gets me in an acceptable pH range for all of the benefits. I’m not going to debate or defend my methods, the equipment I use, or styles I brew.

Don't take my word for it. See what @ajdelange (AJ Delange, possibly the most knowledgeable person re: mash chemistry on the planet) or @mabrungard (Martin Brungard, engineer specializing in water treatment and developer of Bu'n Water software) have to say about it.

AJ: pH-5.2 is a buffer not a water treatment salt
Martin: General 5 | Bru'n Water

Or read any of the literally hundreds of threads about 5.2 on this site and others.