How important is it to know your PH if you are using 5.2 stabilizer? My thinking is that before this stuff, or if you don't use this stuff its important to know the profile so you can make the adjustments you need to get the Ph where it needs to be. However, if you are using the 5.2 stabilizer and you assume your PH isn't horribly out of whack to begin with, do you really need to know the profile? The stabilizer will get you where you need to be right?
Also, assuming your PH is where it needs to be, say via the stabilizer but you are making a Scotch Ale, would you still want to add things to the mash water to make it resemble more of a scotch water profile?
Thanks
WR
Also, assuming your PH is where it needs to be, say via the stabilizer but you are making a Scotch Ale, would you still want to add things to the mash water to make it resemble more of a scotch water profile?
Thanks
WR