5.2 Mash pH Stabilizer - 1 lb.

$14.99

SKU# 9003

Flat Rate Shipping only $7.99 only from Northern Brewer

When added to the mash, this combination of buffer salts keeps the mash pH at 5.2—regardless of the pH of your brewing water.

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$14.99

Availability: In stock

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Product Details

In our tests, we have achieved a noticeable increase in efficiency when mashing with this blend of food grade buffering phosphates made by Five Star Chemicals.

Additional Information
Reviews
4.1 / 5.0
15 Reviews
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My water profile was all over the place.
My pH strips and pH meter showed I was close to 7.4? Variouse forms of specility malts and additives were a pain to do. I still have to tweak it a bit but 5.2 Mash ph Stabilizer made it easy and fool proof.
August 30, 2016
Perfect mash
Having VERY hard water, my efficiency was always low with light colored beers. This has changed my brewing to near perfect mash efficiency. I do not brew without it.
July 28, 2016
It works for me
I brew about once a month, and although I was making good beer, my OGs we're never as high as my beer software indicated it should be. I've tried this stuff for the last year with no other changes, and it has brought my OGs up 7 to 10 percent. I have never experienced any negative effects, and it has never resulted in a salty taste in my beers. But I would imagine its effectiveness would vary depending on one's particular water. I'm using well water in the central Rocky Mountains.
March 1, 2014
Works for mash PH
This will put your mash PH at 5.2 but if you measure treated water at room temp it will be about 5.8 (as stated in another post) I've used this with no taste issues and have relatively high sodium content in my water. Use this and perfect sanitation, proper boil process, and fermentation control. Once you master that get a water test kit and adjust your water properly. Master the other things and you will make award winning beer. Water is the last thing to master unless it is just terrible. In that case buy water at the store.
March 20, 2015
Awesome
When switching to filtered tap water (rather than bottled), I realized PH matters. I'm not ready to learn chemistry, and I'm not trying to win awards... I'm just going for good beer. This stuff's my ONE addition, and it's terrific! I love this stuff.
July 17, 2012
5.2 Mash pH
Always reliable stabilizer ! Best price from Northern B !
October 9, 2015
Great Service
I had to change my order after it had already been processed, they took care of the change quickly and efficiently!
June 17, 2016
Danny
shipped quick & packaged well.very good service & will be buying again.
April 1, 2016
Good stuff
Mash water came down from Ph 7.2 to 5.2 nice and easy and my SG was spot on.
October 25, 2015
Keeps your mash at 5.2, but...
I have made at least 14 5-gallon batches using this stuff. It keeps the pH of the mash at 5.2, but only if your starting water is reasonably close to 5.2. The well water I use is very soft with a pH of around 5.9-6.0. After adding this to my pre-heated water for mash, the pH of that water is still about 5.9. Once it sits in the mash tun with some grain for 5 minutes or so the pH locks to 5.2 and stays there even when the grains are well rinsed and the sparge is over. I usually get around 70-75% mash efficiency using this, the batches I made before using this I would get about 65%. Not a huge difference, but I think it is worth it.It's a buffer solution, with a certain buffer capacity. If you dump it in to water with a pH of 8.0, you are asking too much of that buffer and it's not going to work.
August 18, 2011
Q&A
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Browse 2 questions Browse 2 questions and 3 answers
Would this be useful for extract brewing? I usually brew extract with filtered water I buy form the super market, but if this could improve that process or allow me to just use tap water that would be great! thanks
J J on Jan 27, 2016
BEST ANSWER: This product is intended to help control mash pH. Since extract brewing does not involve this step, this product is not really needed. The boiling step of brewing is not particularly sensitive to varying pH. The only concern you should have with using tap water would be if the water contains something that would impart an off-flavor that wouldn't be boiled off. As a general rule, if your water tastes fine to drink straight, it's fine to use for extract brewing.
I make additions to my brewing water, depending on the type of beer I'm making. Can this be added even after changing the water profile with CacO3, salt, baking soda, etc...?
C A on Jul 4, 2016
BEST ANSWER: It is designed to adjust acidity and buffering so it can be used in that way. If you are already customizing your order, you should rely on salts or acids to hit the pH you want. This is the shotgun approach.

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