Mash PH Question

[BM1]

I've been reading some posts concerning PH in the mash and some people seem to be blaming the PH for certain problems.Any way,Mash Ph seems to quite a complex issue,but it also seems that,for people who understand it,it may also be quite simple to deal with.
My first thought on dealing with PH was to buy some test strips to see what my real mash ph would be.Well...the strips I got range 2.8-4.4.The info that I have calls for something like 5-6 range.What the heck?Do I have the wrong strips?????!

[sirgiovanni]

Yes, those are the wrong strips.

[john mills]

Five Star makes a buffer for mash ph stabilization. It's called 5.2. It's supposed to lock your mash ph at 5.2. If your mash is either too acidic, or basic depending on your grains and starting water quality this will make your mash ph 5.2. Now this is within reason of normal water qualities. If you have something totally crazy off the wall, it won't work (like your pumping the slurry water off a lime stone quary).
I've used the 5.2, as have several other members, but have never tested it's effectiveness using a ph meter. I do believe this helps. It certainly increases efficiency of all grain batches. It boosts my efficiency 2-4 points per batch.
I've heard arguments that some people say they can taste the salts, but I believe they're crocked. I can't taste it, nor more than I can taste the soft water of a pilsner, nor the hardness of real english ales.

[Dwayne_Delaney]

A while back, Peter brought a fancy digital lab PH meter and checked some of our mashes with 5.2 added and the product did exactly as advertised. I use it every time and have also seen an increase in my efficiency of several points. The stuff works.

[JohnD]

I've used 5.2 for a long time in every batch. I'd have to agree that the efficiency went up several points as a result. It really works!

[Chris Alvey]

+1 for the 5-Star pH 5.2 Stabilizer product. I am sure you could use various chemicals to dial your pH to match each style, etc. etc. However it just find it simpler to use the 5.2 and know that is a constant in my brewing when formulating recipes.

[sirgiovanni]

FWIW, one thing I've noticed is that by doing the lower temp dough-in, it allows the grains to absorb water and begin to adjust the Ph itself more naturally, before you elevate to mash temps. I use one tbls of gypsum in additon for 10 gallon mashes. It's more than enough adjustment for me with no off flavors. I also use city water through an in-line carbon filter.

[Don]

I've used 5.2 for a couple of years now and it has made my brew day easier.
I have one of those "fancy digital lab PH meter" and still check my PH.
In my light beers (which I do very little of) I need the 5.2 but in my brews with higher percent of of darker grains I need very little.
I still add 1 TBS to all most all my 5 Gal batches, it doesn't hurt.

Don

[BM1]

Well...I'm definitely gonna get some.I do mostly the darker beers but ,occasionally,I enjoy the challenge of making a lighter one.My last two were a little funky on efficiency . I had to add some DME on one and boosted the grain bill way up on the second one to make my target og.