Man, this is blowing my mind. For those of us who don't have pH meters, let's say you mash at a room temp mash pH of 5.5, which is in the 5.25 pH range at mash temp, which for something like a pilsner would be perfect. How much acid would theoretically be needed to drop the pH down to a good range for post boil pH? I'm using 88% lactic acid. I used to use 1mL near the end of the boil. Should I increase that to 2mL?