Author Topic: Mash PH using 5.2 stabilizer (Read 2589 times)

thcipriani · « **Reply #15 on:** July 09, 2011, 01:30:34 AM »

Quote from: beerprof on July 08, 2011, 04:47:16 PM

Quote from: thcipriani on July 07, 2011, 05:14:24 PM
Also, let's not forget when Kai sent water dosed with 5.2 off to Ward - It proved unequivocally that 5.2's anion was Sodium.
Sodium is a cation not an anion...

I'd believe it.

malzig · « **Reply #16 on:** July 09, 2011, 09:50:58 AM »

Quote from: beerprof on July 08, 2011, 04:47:16 PM

Sodium is a cation not an anion...

However, it is "an ion".

beerprof · « **Reply #17 on:** July 10, 2011, 08:15:11 PM »

Quote from: malzig on July 09, 2011, 09:50:58 AM

Quote from: beerprof on July 08, 2011, 04:47:16 PM
Sodium is a cation not an anion...
However, it is "an ion".

funny boy...

ynotbrusum · « **Reply #18 on:** July 11, 2011, 05:00:06 AM »

What is the sauer malt of which you speak? An acidulated malt?

hopfenundmalz · « **Reply #19 on:** July 11, 2011, 05:04:17 AM »

Quote from: ynotbrusum on July 11, 2011, 05:00:06 AM

What is the sauer malt of which you speak? An acidulated malt?

Sauer = Sour in German. I might have to chew some to see how sour it is.

It is acidulated malt. The acid is lactic acid.

Author Topic: Mash PH using 5.2 stabilizer (Read 2589 times)

thcipriani

Re: Mash PH using 5.2 stabilizer

malzig

Re: Mash PH using 5.2 stabilizer

beerprof

Re: Mash PH using 5.2 stabilizer

ynotbrusum

Re: Mash PH using 5.2 stabilizer

hopfenundmalz

Re: Mash PH using 5.2 stabilizer