5.2pH Stabilizer

Dave Savoie · August 19, 2011, 02:36:46 PM

does anyone use this stuff ?

Ian Grant · August 19, 2011, 04:08:26 PM

Me does. iono if it helps or not.

Chris Craig · March 09, 2012, 09:23:05 PM

All else being equal, if I start using this stuff, will it make my beer better.

Dave Savoie · March 09, 2012, 09:24:06 PM

Well Ive started using it in all my brews for the past 6 months or so and have not got a bad beer yet it hasnt hurt any

Dave Savoie · March 09, 2012, 09:31:07 PM

One thing Ive noticed is my beers tend to be a bit cleaner if that means anything

Richard · March 09, 2012, 10:51:45 PM

Potentially less tannin presence due to the wort having better buffering capacity.

HappyHax0r · March 10, 2012, 10:36:32 AM

Heh, this whole thread needs a lesson in the problems with anecdotal evidence or the general concensus that correlation equals causation.

Hey, I have a bottle of "GodDidIt!", and I poured it in some water, mashed it at 154F with some grains, and then boiled the results with hops, cooled it, pitched yeast, waited a while and got beer. It had to be the GodDidIt! that made the beer, because nothing else can turn water into beer... right?

.

Experiments people, proper scientific experiments will yell you the difference between the use of this pH stabilizer, and the non-use of this pH stabilizer. Nothing else will.

Chris Craig · March 10, 2012, 10:49:32 AM

So...maybe? I'm not going to bother then.

HappyHax0r · March 10, 2012, 11:05:16 AM

Quote from: "ChrisCraig"So...maybe? I'm not going to bother then.

Cellared == Nothing?

... are you in need of the IPS?

Richard · March 10, 2012, 11:29:06 AM

It's a phosphate buffer, probably like a monosodium phosphate and disodium phosphate mix. the term "stabiliser" is to appeal to people who don't know what a buffer is, afaik. Phosphates are salts.

Also check this out:

(warning, thar be science dragons, and they have a heavy german accent)

2xPodcasts:
http://hw.libsyn.com/p/7/c/3/7c328a1f04 ... aiph01.mp3
http://hw.libsyn.com/p/f/d/f/fdfd52dbc1 ... aiph02.mp3

Background Material:

How pH Affects Brewing
An Overview of pH
Water pH Spreadsheet
Mash pH Control

Chris Craig · March 10, 2012, 11:52:35 AM

Quote from: "HappyHax0r"
Quote from: "ChrisCraig"So...maybe? I'm not going to bother then.

Cellared == Nothing? ... are you in need of the IPS?

I was starting to think that, but I just kegged an IPA, I have an APA fermenting, I'm brewing an dry stout right now, and I'm doing a 10gallon batch at JQs next weekend. I'll be alright. :mrgreen:

Ian Grant · March 10, 2012, 02:15:46 PM

Next brew day I'll take a sample and test the ph of the mash.

fakr · March 12, 2012, 07:40:56 PM

Well, if it makes anyone feel any better, I've been using 5.2ph stabilizer for several months and have been above 67% efficiency, usually 70-73%. Just did a batch of stout last sunday, forgot the 5.2 stabilizer and my calculations are coming out that I only go 61% efficiency...

Maybe it's the grain I used, the oats, the toasted wheat....but only getting 61% efficiency re-enforces why I started using 5.2 stabilizer in the first place.

If you only got 3-4% extra efficiency, it's worth the price.

just my two cents.

Richard · March 12, 2012, 07:44:23 PM

Did you test the pH/kH of the mash when using + not using 5.2?

I bought a kit; if anyone can chuck me some 5.2 some time I'll do the math.

fakr · March 12, 2012, 08:47:08 PM

I'll bring you enough for 10Gal this weekend Richard.

No, unfortunately did not take a ph reading of the mash. I'll be sure to take one next time.
A little OT, but I'm going to start using iodine tincture to test my starch conversion.