Yes, sorry I wasn’t clear in my designation,
LOX consideration = Is potential issue if you are using Pilsner malts, and have mash oxidation. Otherwise LOX is denatured in the malt house.
All this talk of specific pH points to hit in certain processes sent me off on a journey of investigation. This about sums it up:
“One might have anticipated that, by now, the appreciation of the precise effects that pH can have on the brewing process and beer quality and also the exact materials that determine the pH of wort and beer would be set in tablets of stone. This is not so, at least in part because of the complexity of the matrices involved.” Bamforth, pH in Brewing: An Overview, MBAA TQ, Vol 38, No. 1, 2001.
Anyone that says “this pH for this effect” based on any individual/group of reference(s) is in contradiction with another equally rigorous individual/group of reference(s). Basically, I found little to no consensus among the scientists.
Pick a reference to suit your bias seems to be the rule. (Me included)
To me pragmatism > dogmatism. Having competing references for a particular data point just tells me that if I’m interested I should try it for myself, see if I like the results, and then decide whether that particular intervention is worth including in some or all of my beers.
Although to be frank, I tend to follow the same procedure even if the data isn’t conflicting…