Silver_Is_Money
Larry Sayre, Developer of 'Mash Made Easy'
I came across an article (link below, "BAMFORTH-pH-in-brewing") which references a work by D.G. Taylor (1990) titled "The importance of pH control during brewing" wherein it was found by Taylor that wort pH adjustment has relatively little to do with final beer pH. Perhaps this means that those actively chasing kettle pH via adjustment are not necessarily accomplishing what they think they are accomplishing.
http://********************/wp-content/uploads/2016/11/BAMFORTH-pH-in-brewing.pdf
Just tossing this out for comments and open discussion....
Actually, adjustment of wort pH has relatively little impact on beer pH [57] . The critical factors are the buffering power that survives the fermentation and the extent to which acid/H+ is produced during fermentation.
http://********************/wp-content/uploads/2016/11/BAMFORTH-pH-in-brewing.pdf
Just tossing this out for comments and open discussion....