Hey all, I have a great couple of recipes that use a significant amount of pineapple juice at flameout, and while the beer is wonderful as brewed, I still want to know how adding the juice to the boil affects the pH, and if that should be considered when adjusting mash pH. I put total faith in Brun'water, and don't bother checking pH throughout the brew. I don't believe Brun'water acknowledges juices as a form of pH adjustment. Any help appreciated.