PH 5.2 MASH STABILISER

[fisherman]

Hello,
Has anyone ever used this product if so did it improve your beer. I have had problems with mashing . I am mashing now using no additives at all just camden I am using up malt I am not keen on .3kilo's pale malt 600grms of Amber malt just in case it goes wrong.Recently I have used CRS and DLS and brews have not gone well vey harsh flavours so I am stating from scratch.
My alkilinity is 125.5 would 5.2 mash stabiliser help, it states it does not leave any flavours in the beer .what do you think. P.S. looking on BRUPACKS webpage it gives you the residue alkilinity required for bitter PALE MALT 30 to 50ppm als MILD ALE MALT 110 to 150ppm so I could change to mild ale malt with no water treatment apart from 4ml of gypsum is this correct.
Cheers
fisherman

[steve_flack]

I used to use 5.2 but found that CRS and DLS/Gypsum worked better for me.

[Blackaddler]

Hello,
Has anyone ever used this product if so did it improve your beer. I have had problems with mashing . I am mashing now using no additives at all just camden I am using up malt I am not keen on .3kilo's pale malt 600grms of Amber malt just in case it goes wrong.Recently I have used CRS and DLS and brews have not gone well vey harsh flavours so I am stating from scratch.
My alkilinity is 125.5 would 5.2 mash stabiliser help, it states it does not leave any flavours in the beer .what do you think. P.S. looking on BRUPACKS webpage it gives you the residue alkilinity required for bitter PALE MALT 30 to 50ppm als MILD ALE MALT 110 to 150ppm so I could change to mild ale malt with no water treatment apart from 4ml of gypsum is this correct.
Cheers
fisherman

I've not used the stabiliser, but for milds, porters and stouts, you should be OK with just the campden tablet, as target alkalinity [CaCO3] is around 150.

For pale ales, bitters etc, target is about 50, so you'd need to treat all your water with about 0.4ml CRS per litre, and about 0.45gms of DLS per litre [brew length] in the mash.

[coatesg]

Hello,
Has anyone ever used this product if so did it improve your beer. I have had problems with mashing . I am mashing now using no additives at all just camden I am using up malt I am not keen on .3kilo's pale malt 600grms of Amber malt just in case it goes wrong.

With 20% amber, you're gonna have some really strong flavours to try and pick through to determine any subtle off flavours. It's a very strongly flavoured malt and often needs a good long time to mellow out.

Re: the "pale malt" and "mild ale malt" - this is not what the Brupaks site says. It talks about pale ales and mild ales (and the recommended residual alkalinities for each style). The difference arises in the use of acidic roasted grain in the milds, not through the use of a different base malt. Changing from pale malt to mild malt alone will not make much different to mash pH.

Don't try and change too much at once or you'll be forever trying to get it right. I would use pale malt with 5% crystal, brew a best bitter at 1040, simple hop schedule (Goldings, 35IBU or something, half ounce at 15min and half ounce at the end), use pH paper to test the mash and see how it comes out.

[fisherman]

Thanks coatesg.
I'm trying to run before I can walk . I think you are right. What a great site. The same boys keep coming up with the goods.
cheers
fisherman