5.2 pH Mash Stabilizer
5.2 Mash Stabilizer is a proprietary blend of buffers by Five Star Chemicals. When added to the mash/kettle water, this combination of buffer salts keeps the mash pH at 5.2—regardless of the pH of your brewing water.
A blend of food-grade phosphate buffers for your mash.
Optimize the enzymatic activity of your malt.
Help clarify your wort.
More consistent hop usage in the boil.
Reduce scaling & mineral deposition in the lauter.
5.2 Mash Stabilizer is a proprietary blend of buffers by Five Star Chemicals. When added to the mash/kettle water, this combination of buffer salts keeps the mash pH at 5.2—regardless of the pH of your brewing water.
A blend of food-grade phosphate buffers for your mash.
Optimize the enzymatic activity of your malt.
Help clarify your wort.
More consistent hop usage in the boil.
Reduce scaling & mineral deposition in the lauter.
5.2 Mash Stabilizer is a proprietary blend of buffers by Five Star Chemicals. When added to the mash/kettle water, this combination of buffer salts keeps the mash pH at 5.2—regardless of the pH of your brewing water.
A blend of food-grade phosphate buffers for your mash.
Optimize the enzymatic activity of your malt.
Help clarify your wort.
More consistent hop usage in the boil.
Reduce scaling & mineral deposition in the lauter.
5.2 pH Mash Stabilizer is a proprietary blend of food-grade phosphate buffers (similar to brewer’s salts) that will lock in your mash and kettle water at a pH of 5.2 regardless of the starting pH of your water. 5.2 pH Mash Stabilizer is safe for your mash and WILL NOT add any flavors to your beer. 5.2 pH Mash Stabilizer will provide consistency of pH in any water conditions, but the most significant gains will be obtained if you are brewing in hard water.
Repeatability throughout the brewing process is the key to producing consistent high-quality beer. Of all the ingredients in your beer, water is the most misunderstood component. Water is universal solvent for metals, minerals, cations and anions. The quality, hardness and subsequent pH of your water will affect enzymatic activity, solubility of salts, proteins and sugars as well as hop usage and perceived hop bitterness. In addition, water quality also contributes to scaling and mineral deposited on your equipment. Now you have the ability to control the pH of your brewing water under any conditions.
