Current consensus seems to be that we should target a mash pH of about 5.2-5.6 because of what's happening in the mash tun. But I've made some superb beers at the extremes of this range (5.0 and 5.8) and some stinkers right in the middle. I've struggled to understand what makes some beers good if I've completely flouted the mash pH rules, or bad when I've followed them.
So is it possible that we should be looking at what our selected YEAST wants, not the mash? Perhaps certain strains want a low (or high) pH?