12 replies to this topic

[DaBearSox]

What are people's thoughts on this? Our water here in Denver is pretty good, but I could not get the specific measurements of where I am in the city because my water comes from three different reservoirs. I should really send a sample off to Ward labs but i haven't yet. I have had good results using some gypsum in the pales I brew but they are usually 9-12 SRM. When I make anything lower than that I usually get lower efficiency so I picked some of this up to make some summer/lawnmower brews. A specific question of mine is how many grams or ounces is a tablespoon of this stuff....I don't have any measuring utensils, just a digi scale...Or rather how much should I add to the mash for a 5 gallon batch?

[Hillbilly Deluxe]

I use it with great results.. can't complain.1 tablespoon (US), = 3 teaspoons = 0.5 ounce

[cbbrown40]

I use it with great results. I believe it increased my efficiency

[Big Nake]

I did not notice an increase in efficiency or any other positives from using it. I used to use it only in very pale beers (wheats, pilsners, blondes, American Standards, etc.) because those pale malts do not have the capacity to naturally lower pH. But one day my wife said, "This beer tastes soapy..." and it was a beer I used 5.2 in. I decided to stop using it and I can't say it did anything for my beers one way or the other. YMMV.

[DaBearSox]

I did not notice an increase in efficiency or any other positives from using it. I used to use it only in very pale beers (wheats, pilsners, blondes, American Standards, etc.) because those pale malts do not have the capacity to naturally lower pH. But one day my wife said, "This beer tastes soapy..." and it was a beer I used 5.2 in. I decided to stop using it and I can't say it did anything for my beers one way or the other. YMMV.

hmm...well i just used it in a summer ale so we'll see if that one turns out soapy....

[Big Nake]

I should mention that I never tasted anything soapy in any of my beers. This was just a batch that my wife happened to be drinking and it was right when I started using 5.2. After her comment, I started drinking that same beer and didn't notice the flavor at all. Maybe she's one of these "super-tasters" who have ultra-sensitive tastebuds. Good luck.

[DaBearSox]

I should mention that I never tasted anything soapy in any of my beers. This was just a batch that my wife happened to be drinking and it was right when I started using 5.2. After her comment, I started drinking that same beer and didn't notice the flavor at all. Maybe she's one of these "super-tasters" who have ultra-sensitive tastebuds. Good luck.

I meant to ask that in my last post, i never read anything about your perception..

[CarlosM]

Ive been using it for about 1-2 years now and have not noticed any ill effects on my brew. I will keep using it until I get versed better on how to treat my liqour with brewing salts for each style using chicago water.

[BarelyBrews]

I thought i was having better efficiencies, but now im not so sure. I study my water report but am not that clear understanding it.So i guess i will just continue to use it for now,for ME it MIGHT turn out how i feel about yeast supplement.Something that is OK,but not necessary IMHO.

[MakeMeHoppy]

I got 5.2 what I first went all grain. A senior member of my club used it and liked it. I use it in every batch and still have 1/2 a container left so I keep using it. I can't say for sure it's helping but for the low price of use I'll just keep using it. It's cheaper and easier then getting PH testers

[Joe]

I've been using it for about a year now. I think it's technically cheating, since the right way to do things would be to have your water tested, read up on all of the water chemistry, and adjust your water as needed. After fighting with that for a few weeks, I gave up and just bought a tub of it. I can't honestly say it made a difference, but I sometimes used to get a very very slight astringency in my lighter beers that I now no longer get. It could be several factors, so I do not directly attribute it to the 5.2. However, it doesn't hurt anything and it gives me peace of mind.

[tag]

It doesn't work in my experience. I brewed a Porter when moving to Denver with their soft water.The first mash pH was 4.9. I added the pH 5.2 and it was still 4.9. I added it again, and again it stayed at 4.9. The third addition increased the mash pH all the way up to 4.94. So it doesn't work, in my experience, for brewing dark beers with low residual alkalinity.+1 for getting your local water report (ask for calcium, magnesium, sodium, carbonates/alkalinity, sulfate, chloride, and chlorine/chloramines). Read How To Brew or use a mash pH calculator such as EZ water https://www.ezwatercalculator.com/ .

[denny]

Worthless. It also adds a lot of sodium to your beer because of the buffers it uses...or so I'm told.