Can anyone help me with the 5.2 stabiliser which is advertised on the H & G website. At present I am using gypsum + boil+ citric acid and getting extraction rates in the high 80s.
I would be interested to know - A) Does it work?, B) How much do you use? C) Does it eliminate the need for a boil? D) Does it have any taste implications?
5.2 stabiliser
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steve_flack
Re: 5.2 stabiliser
A) For me with my fairly hard water - yes.soberish sandra wrote: A) Does it work? B) How much do you use? C) Does it eliminate the need for a boil? D) Does it have any taste implications?
B) A tablespoon (actually a proper 15ml measuring spoon) in a 5 gallon batch.
C) You still need to boil your hops and perhaps you're using the boil to drive off chlorine as well before using the water?
D) I can't taste it but others claim to be able to.
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mysterio
It works for me with very soft water although i've heard others with soft water whom it doesn't work for. However, I do add a little gypsum to my mash water to give it some calcium to work with.
I use a desertspoon per 5 gallons (I find that's enough) and I can't taste it. You still need to boil your wort.
I use a desertspoon per 5 gallons (I find that's enough) and I can't taste it. You still need to boil your wort.