5.2 - how does it work again?

[mysterio]

Can someone explain to me how the 5.2 stabiliser works, chemically ?

I seem to remember something about it taking away calcium from the mash and forming calcium phosphate?

I've thrown out the remainer of my tub anyway, It was (I think) extracting tannins from my hops in the boil, causing a harsh astringent flavour. Now that i'm just using salt additions my hoppy beers are exactly how they should be. Is it possible the 5.2 was causing this, and any theories how? My water is very soft with calcium levels around 30 ish and R.A ranging from 18 - 28

[leedsbrew]

was thinking of getting some 5.2 to use as a lazy mans water treatment. Don't think i'll bother now!

[mysterio]

was thinking of getting some 5.2 to use as a lazy mans water treatment. Don't think i'll bother now!

Just read the stickys in the Brewing Liquor forum, don't waste your money.

[WishboneBrewery]

I'm almost done with messing with my water... whatever I seem to do it always comes out near enough pH5.2

If its a Pale or Hoppy beer I'll whack in a few teaspoons of Calcium Sulphate.
If its a Darker beer I'll give it Calcium Sulphate and a little Calcium Chloride.

and I could almost forget the magnesium sulphate, though I probably will fully Burton-ize my liquor from time to time.