Anymore, I use my pH meter ~once a yr just to see if my mash pH is the same as the last bazillion times I used to anal-ize it. *poof* it’s always 5.4 +/- .2. Close enough.
Mind you, I brew the same way every time using Gordon Strong’s advice: start with RO, add CaCl, gypsum or a combination to ~50+ ppm Ca (using BeerSmith Water Tool), withhold grains that screw with mash pH until after conversion, then add them at vorlauf for a 30 min hot steep. I also add OxBlox at .3 g per gal strike water and .5 tsp Brewtan B. Ever since I started brewing that way pH has been spot on every time.
This year I began entering my beer into competitions. Not once has a judge commented on pH. There are more important things in my opinion.
Some choose to futz w/ pH every brewday. I choose not to chase it. One less thing…
One day, you’ll wake up and there won’t be anymore time to do the things you’ve always wanted to do. Don’t wait. Do it now.