The pH of your mash has a huge impact on the mashing process as - TopicsExpress

The pH of your mash has a huge impact on the mashing process as well as taste of your finished all-grain beer. For proper conversion of sugars during the mash, mashing should always take place at a pH between 5.1 and 5.3. Five Stars 5.2 Mash Stabilizer is a proprietary blend of food-grade phosphate buffers that will lock in your mash and kettle water at a pH of 5.2 regardless of the starting pH of your water for maximum efficiency without adding any flavor to your beer.

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