Author Topic: 5.2 stablizer and partial mash  (Read 4626 times)

Offline madscientist

  • Brewer
  • ****
  • Posts: 321
    • View Profile
Re: 5.2 stablizer and partial mash
« Reply #15 on: November 28, 2011, 09:05:07 AM »
Was thinking of adding this to my partial mash batches.  Would this be wise with bottled water?  Think I'm going to ask for a refractometer and pH meter for christmas lol.
Homebrewed since 2010

Offline denny

  • Administrator
  • I must live here
  • *****
  • Posts: 11654
  • Noti OR [1991.4, 287.6deg] AR
    • View Profile
    • Dennybrew
Re: 5.2 stablizer and partial mash
« Reply #16 on: November 28, 2011, 09:27:10 AM »
It pretty much depends on what the bottled water is like and what your grist bill is.
Life begins at 60.....1.060, that is!

www.dennybrew.com

The best, sharpest, funniest, weirdest and most knowledgable minds in home brewing contribute on the AHA forum. - Alewyfe

Offline a10t2

  • Official Poobah of No Life.
  • *
  • Posts: 3157
  • Ask me why I don't like Chico!
    • View Profile
    • SeanTerrill.com
Re: 5.2 stablizer and partial mash
« Reply #17 on: November 28, 2011, 09:36:04 AM »
It pretty much depends on what the bottled water is like and what your grist bill is.

And once you know the water composition and the grist bill, you might as well just add whatever salts are needed.

Think I'm going to ask for a refractometer and pH meter for christmas lol.

With a name like madscientist, I'd say you're pretty much obligated.
Beer is like porn. You can buy it, but it's more fun to make your own.
http://seanterrill.com/category/brewing/

Offline euge

  • Official Poobah of No Life.
  • *
  • Posts: 7220
  • Estilo Casero
    • View Profile
Re: 5.2 stablizer and partial mash
« Reply #18 on: November 28, 2011, 10:59:42 AM »
Most litmus strips are pathetic and leave you somewhat unsure compared to a digital meter.

If you are measuring mash pH is it to confirm your calculations/expectations based on the water build and grain-bill? Or with an eye to correct any variances with acid or base on the spot?

IMO the former is to confirm the science and the latter is the most practical aspect of measuring mash pH.
The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman

Offline Kit B

  • Brewmaster
  • *****
  • Posts: 547
  • Kit B - Bottineau Prairie, MN
    • View Profile
Re: 5.2 stablizer and partial mash
« Reply #19 on: November 29, 2011, 09:41:49 AM »
Most litmus strips are pathetic and leave you somewhat unsure compared to a digital meter.

If you are measuring mash pH is it to confirm your calculations/expectations based on the water build and grain-bill? Or with an eye to correct any variances with acid or base on the spot?

IMO the former is to confirm the science and the latter is the most practical aspect of measuring mash pH.


I think many of us are just attempting to gain an understanding of what's really going on, in the mash & have read so much about pH that we want to see the entire process.

Personally, I have found that my pH is often nearly dead on, without doing much (after the fact) adjustment.
The meter has confirmed that, while many of the test strips that I have bought were extremely inaccurate & led me to believe there were problems.
I'm done putting my trust in paper strips.
-    Head Cook & Bottle Washer    -
-      Bottineau Prairie Brewing      -

FBDU: Prairie & Northwoods Mobile Superintendant

Offline tom

  • Senior Brewmaster
  • ******
  • Posts: 1110
  • Denver, CO
    • View Profile
Re: 5.2 stablizer and partial mash
« Reply #20 on: November 29, 2011, 02:46:16 PM »
Has anyone who tests their mash pH found it to be helpful?
Yes, as I said in the original post - when I do a partial mash where I'm more interested in mash pH and not so much in mineral content - I find it very useful.  Partial mashes have some whacky grist ratio's and it works for me to consistently come in around 5.4
But I thought you said that you haven't checked the mash pH before you've added the 5.2.  If you haven't checked the mash pH before you add the 5.2, then you don't know if it did anything at all.
Brew on

Offline johnf

  • Brewer
  • ****
  • Posts: 428
    • View Profile
Re: 5.2 stablizer and partial mash
« Reply #21 on: November 30, 2011, 09:32:09 AM »
If you have a pH meter and are curious about 5.2, do the following.

1. Calibrate your meter.
2. Mash some pilsner malt with some distilled water, stir well, let sit for 10 minutes or so.
3. Test the  pH
4. Add the recommended amount of 5.2
5. Test the pH
6. Add more 5.2 up to twice the recommended amount
7. Test the pH
8. Repeat steps 6 and 7 until you are convinced or you have run out of 5.2, whichever occurs first.