Have you ever checked your boil ph? Kettle finings and the break reactions work better at a lower ph, an acid adjustment with 10 min left in the boil to get you to ~5.0-5.2 has been said to help and I have noticed a difference for me. Maybe that could be a variable since it all depends on recipe. Thanks for mentioning that. When my transfer to the fermenter is done I have been grabbing a bit of the wort in a cup and checking the pH. The last 4-5 beers have been between 5.3 and 5.4. I am checking at that point just to see where I am in case I should start doing a boil addition. I am slightly high so it seems like I should be doing this. I have no way of knowing how much lactic acid (my pH-lowerer of choice) I would need to drop it down to 5.0 but it seems like I should start doing this. If I had 5.75-6 gallons of wort in the kettle and check my pH and found it to be 5.3-5.4, what's the best way to know how much I need to drop it .3 or .4? Also, I always use some CaSO4 or CaCl or a combination in my beers. My source water has 34ppm and after my additions I am around 60ppm so I hope that's sufficient.
Also higher calcium levels seemed to have helped my beers as well. I used to always target at least 50ppm Calcium Injave been driving that up closer to 100 lately.
If you use Bru'n Water, Martin has suggested just add hower more acid it takes to drop what would be your mash ph in the spreadsheet to the boil ph you want to target. I typically playnit safe and add 1ml, but I most times I could use more.
This is what I do for light styles, but I'm thinking I should be doing it for all styles now.
EDIT: I'd add that, Ken, when I started doing the boil acid addition, I noticed a big improvement in beer flavor for styles like helles and pilsner. It makes them less sweet, crisper, and just taste better. Before I started doing that, the beers always seemed kinda dull and had a sweetness I didn't care for.