For a while now I'm working on a fairly comprehensive series of micro mashes in which I try to determine not only the qualitative but also the quantitative effect of various single infusion mash parameters on the fermentability of the produced wort.
I'm finally at a point where I can release the data for the pH series:
limit of attenuation experiment
Scan it over or read it through. The article is far from complete, but good enough for discussing the data and methods.
(this has also been posted on the NB forum)