Flavor imparted by 5.2 and some general PH questions

[jimrush]

I only brew every other month or two and nearly a different recipe each time so it is difficult to track causes for flavors. One 'muddy' like flavor I have had across multiple beers, I think, is coming from 5.2. I remember in a show, some time ago, that the brew casters could taste the different chemicals used for PH adjustment. What flavors do they typically add ?

Given a few batches I've done, I don't think I need PH adjustment. I batch sparge, so I don't tend to pick up tanins. I've gone back and forth between store bought "spring" water and filtered water at the house (I'm on a municipal well in the greater Phoenix, AZ area), but the store bought water usually gives me better results. I tend to brew lighter beers (light lagers and pale ales). Should I be looking at PH more closely ?

[BDawg]

Here are a couple things to try:
1) Cut down on the 5.2. Half of the recommended dose seems to work for a lot of people and it doesn't leave the minerally flavors
2) Split your water 1/2 and 1/2 tap water and bottled

I'm sure Mylo, Beerocracy, or one of the other Arizona Asshats can chime in with what they do, too.

HTH-

[ajdelange]

If you add 5.2 to your beer at near the recommended rate you will be adding about 100 mg/L sodium. If the sodium level in your water is already high this could result in the flavors associated with excess sodium but I wouldn't call those "muddy". The other part of 5.2 is phosphate and that is pretty flavor neutral. Carbonated soft drinks are loaded with phosphate to the point that they used to be called "phosphates" rather than "sodas" (implying they are loaded with sodium) as they are today. If phosphate has a flavor you should know what it is from drinking "sodas".

[11amas]

Your local water and ice store will sell you water for 20-25 cents/gallon; add back a little bit of gypsum, maybe some CaCl up to about 50ppm of Ca and you will probably make most of your beers better than trying to treat tap water or flying blind with a spring water. IMO of course. In the end, listen to AJ.

Oh yeah, when I do use 5.2, I use half the dose like stated above but I only do this after I measure my pH and it is off more than .2; remember that pH is temperature sensitive! pH strips are calibrated to a much lower temperature than mash temp. When I use RO water, a mix of Gypsum and CaCl, I never have a high pH in the mash; about 5.4 on a light beer, 5.0 on a dark beer. That is a rough average. When I am within .2 of 5.2 I don't do anything.

I live in Chandler and I know just about how horrible our water is from various parts of the valley. Are you a member of ASH? If not, you might want to check out the club.
www.azhomebrewers.org
We have many talented members who can give you tons of info!

[jimrush]

Thanks for the feedback. I've been brewing for a number of years, but never got around to joining ASH or any other clubs. I should probably do so, I know it would be fun.