The Differences Between Strong Acid and Weak Acid

I'm not entirely convinced that mash pH has much of a sense, you know, a sensory impact as it might on the more objective things like like overall conversion or perhaps even things like attenuation. We've done two experiments, one where we overly acidified the starting brewing water, which led to a lower mash pH versus a normal mash pH. And we've done the opposite where I used a bunch of pickling lime to increase the mash pH and left the other one standard. There were very little perceptible differences. The brewers, Jake and myself, we just could not tell these beers apart taste any differences.