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I'm pretty sure I've spoken what I believe to be good, true, right and correct with no malice towards anyone. If you see otherwise, then so be it.

Brewing the beers in #82 myself and then having a bunch of wort and beer tasters (students) would be ok.

As long as the starting boil pH was adjusted to a standard it wouldn't make a difference what their mash pH was... well that's the hypothesis anyway.

Not trolling at all. Go f-*-c-k yourself. It's hard to present and test a new concept or idea. I'm sure a bunch of grad/undergrad students wouldn't mind helping.

You seem like a really angry individual. I hope that's not the case and that I'm misinterpreting your posts. I'm simply presenting an idea that @hopjuice_71 interpreted and summarized very well. Instead of constant negativity let's define an experiment that will prove/disprove the validity...

Yes, you are correct, thank you for the clarity and summarization.

As long as conversion is complete, overly alkaline water was avoided and no mash hopping was present there should be no flavor profile difference in the wort produced from the mash. That start of boil pH is what helps controls protein coagulation and precipitation, hop utilization (taste) and...

Setting your boil start pH is what makes your beer taste great.

Yes.

I commend you on giving away your efforts. Now for what I am about to speak Lord forgive me. Your development methods leave much to be desired. You seem to read a post about some topic that affects the mash pH, you then ask or surmise what would correct that deficiency in your spreadsheet and...

Be cautious with any and all of these types of spreadsheets. The algorithms and models used to estimate pH are not 100% reliable. pH varies over the course of the mash. The measure of actual mash pH at a certain time and the software prediction may be close by chance but don't necessarily...

Truth generally stands on its own. I have no need to engage in vitriolic discussions. Try it for yourself and report back.

You've used a lot of words but haven't said much of anything.

Adjusting mash pH is done for three reasons, fear of tannin extraction, supposed best enzyme action pH and adjustment of starting boil pH. The first two are bunk. Enzyme action occurs at the same rate until you get above pH ~6.5 at mash temperature. Tannin Extraction requires a low sugar...

Have you ever made a beer by neutralizing the waters alkalinity, mashing, adjusting boil pH and fermenting? If you had you would realize the folly of your mash pH prediction calculators. Mash pH carries over to the boil.

Just neutralize the alkalinity and be done with it. Malt alkalinity/acidity with respect to "ideal" mash pH should then be less of (or not even) a concern... unless you're also adjusting for boil pH because you don't believe in your yeast.

I seriously hope you're being facetious. Real time interpretation of script languages has never been better. Back in the day we referenced "The Dragon Book" (1st edition). I haven't seen the second edition. Read up on your Graph Theory.

Adjusting mash pH may help prevent tannin extraction from the husk when water with high alkalinity is used to mash/sparge. The concept of neutralizing alkalinity is probably of greater value than mash pH. Adjusting mash pH prepares the wort pH for the boil. The concept of boil pH...