Completely 100% false.
I'm not sure if you're just trolling for argument's sake or if you're serious, but please stop posting bad information in here and treating it as fact.
As the temperature increases in water, there's an increase in its ability to ionize and so the concentration of H+ in solution will increase, and hence the
pH will drop, not rise.
There is no way you can sit here and tell us any different. And for the record, "Kai's posts on this topic" certainly DO NOT support your statement. Here's a direct quote, emphasis added (taken from
http://braukaiser.com/blog/blog/2011/03/02/about-ph-targets-and-temperature/):
This is not a disputed theory, this is hard scientific fact - the pH of a mash sample will rise as the temperature lowers.
And further down in the same post, he mentions the ideal range based on beer style:
So it just seems you are incorrect all around.