5.2 Mash Stabilizer - 4oz
5.2 is the ultimate pH stabilizer for your mash. When added to your mash at a rate of 1 tablespoon per 5 gallons, you can stabilize the pH of your mash at 5.2, the optimum pH for enzymatic activity. Only added to your mash, as your sparge water doesn't need it!
5.2 can also be used in the boil to help with more consistent hop usage, and will help reduce scale from forming in your pot and on or in your chiller!
Use at a rate of 1 tablespoon per 5 gallons in the mash to stabilize pH. Use at the same rate in the boil for more consisten hop usages and to reduce the formation of scale.
QUESTIONS & ANSWERSAsk a Question
Can this be used in wine wort also
This can be used in wine as well, although it is formulated to maximize the potency of the amylase enzyme in a beer mash. That being said, it will definitely work in any fermentation that you want to stabilize at 5.2 pH.