5.2 ph stabilizer...anyone using it?

[Tony L]

I have used 5.2 in quite a few of my mashes over the past 2 years and have come to the conclusion, after not using it, that my beer is
actually better without it. I mean, I still get an actual mash of 5.5 pH which temperature corrected is 5.2 pH. Sometimes I'll adjust with
latic acid when doing a very light coloured brew, but most times just let it go as is. I think my beer is fantstic, but who don't think their beer is great?
I do use part of a campton tablet to treat for chloramines, but a few of my friends don't and I don't taste anything wrong with any of their brews.

There have been a lot of discussion on brewing sites over the past while that have come to the conclussion that 5.2 just isn't worth spending money on and that it don't work for all brews no matter what the company claims.

[Richard]

fakr: finish up on that podcast. For one thing the optimum is 5.6, not 5.2 - see http://braukaiser.com/wiki/index.php/Th ... of_Mashing (presumably a limitation of the buffering solution).

[Richard]

Dave: read the earlier posts... Fredericton is 7.8, Moncton is similar. Don't think you need that 5.2 stuff tbh...

[Dave Savoie]

to late already have it so I will use it till its gone

[Richard]

Well... I guess let us know if there's a measurable difference in efficiency then

[Dave Savoie]

I dont have a hydrometer so I have no idea

[Richard]

[Dave Savoie]

all I know is I usually hit between 75-80% depending on the batch
but new grain mill and mash tun so........ who knows