I'm updating a thread from February. I have been looking into this and you would think that with the amount I brew I would have a better feel for it already but not really. Yesterday I made a gold lager with an SRM of about 4. My room-temp mash pH was 5.38. I have been using about 25% distilled water lately to lower my bicarb and I have been able to add less acid as a result. I took a quick check of my sparge pH and it was also 5.38. With about 10 minutes left in [my 30-minute] boil, the pH was 5.35. I added about 1.5ml of 88% lactic acid to the kettle (this was after a few batches where 1ml seemed to do very little) and the final wort pH as it was going into the fermenter was 5.27. Clearly I won't know what flavor or clarity impact will come from this until I sample the beer but should I be looking to go lower? I will say that my wort was very, very clear and I got 100% clear wort into the fermenter so I look forward to the beer being clear. But what flavor impact will come from a 1.5ml addition of acid with 10 minutes left in the boil?