 Rank: Senior Member Groups: Registered
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I am getting some stuck ferments from some successive generations of UJSSM. The PH gets lower on each ferment due to the continuing addition of backset. What is the best way to raise it ? The 5.2 stabilizer works but when it gets too low it can't bring it up enough. 
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Rank: Senior Member Groups: Registered
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"Hi diesel, Try less backset & more water. I have an ion-exchange water filter for my house since my well water is so high in iron content. If I use unfiltered water I have to accept all of the iron (bad). If I use filtered water I loose virtually all of my hardness (and calcium) -- the water is very soft. This means I have to add CaCO3 to my mash water to get some hardness. So I do use the Five Star product when I brew. But I'm not sure how effective it is when dealing with an acidic solution -- that's not my situation. You might want to take a look at the following to decide if you want to skip the 5.2 stabilizer as it may not have the desired effect and it adds sodium: https://sites.google.com...runwater/water-knowledgesearch for ""Five Star"" Regards, --JB"
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Rank: Senior Member Groups: Registered
Joined: 1/24/2012(UTC)
Posts: 630
Thanks: 1 times
Was thanked: 13 time(s) in 13 post(s)
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thanx for the reply JB. I'm going to cut back on the backset in each consecutive generation and see how that works  I do a little different form of the recipe by swapping 1/2 lb of the corn for 1/2 lb of peated malt. Seems to add a little something to the final product
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