So I'm considering changing my process for adjusting my PH. I currently run the recipe in bru'nwater, and use RO water. Basically, every recipe lands somewhere between 5.2-5.5, after brewing salt additions. because i use RO water, any lactic acid additions are usually very small (buffering capacity low), and can often be difficult to estimate its impact on the final PH of the collected wort.
I'm considering collecting my wort, taking a final PH reading, and then if necessary add lactic acid to the wort to obtain the desired PH. Anyone have any considerations or comments for going about my PH adjustment this way?