Hate to hog this discussion. But I deleted my last post over there, it was getting pretty OT. Thanks for moving.
Anyway, to follow your last post over there. The more records I go through, the more it looks like total buffering in my mashes, despite different grain bills and even with adjuncts, still gravitates toward 32 mEq/(pH*kg). Could something be happening in the actual mash as a total system to cause this, which your titrations of different malts isn't showing? You show a wide range of values in your tables, as I've seen elsewhere in work by AJ and others. I know I've seen references in various papers to all mashes and worts having similar buffering capacity within certain pH ranges. Maybe this is related to the simple "flat rate" for acidification given in e.g. Kunze ch. 3? Does it make a difference that I'm always setting initial conditions and not adjusting after mash in?
So many questions. I'm confused. I wasn't when I just trusted my quick and dirty approximation of this method. (Which I should probably just do, since it works.)
Well at least I've opened this can of worms. Think I should give it a rest for now.