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Acidulated malt recommended usage is 1%-5% of the total grain bill or up to 10% for a sour. Is there a formula which relates the weight of the acidulated malt in a recipe to a volume of lactic acid?

Are there any methods for the homebrewer to measure percentages of wort sugar types, glucose, fructose, sucrose, maltose, etc...? As opposed to this commercial unit which measures fructose, glucose, sucrose and maltose: https://www.noackgroup.com/wp-content/uploads/2018/03/CDR_BeerLab-overview.pdf

Do the brewing texts have any literature on dropping break material before a hop addition boil? Essentially boil, cool, drop break material, boil with hops (hop cooking)?

Can a 220v AC -> ?v DC power supply be wired with L1, L2, G as opposed to L, N, G? Most if not all have connections labeled L, N, G. I believe in the 240v system the two 120v hot lines swap as being the hot or neutral 60 times a second? As long as the power supply can take as input 220v, I...

What benefits are there to the wort if one could instantaneously boil and cool? Are there any benefits to the wort of coming to a boil really fast? Suppose it could be done instantly? Better hot break (as opposed to poorly formed or less of a hot break)? What defines a good hot break vs. a...

Are mash rakes compatible with low oxygen brewing? I can't imagine a mash rake in an enclosed environment causing wort "shear stress" like a pump...? https://www.homebrewersassociation.org/forum/index.php?topic=28739.0

Has anyone tried to brew low oxygen with the Braumeister 10l, 20l, 50l or the Plus versions with the Low Oxygen Kit? What were the results? Do you recommend the Braumeister with the low oxygen kit? I've found the Braumeister forums to be helpful and a user named Lindh whose blog is helpful...