I have: A calibrated pH meter (reads accurate vs their calibration solutions) Recent water report from Ward Labs Since I've gotten my pH meter and been tracking this, I'm finding that if I add the salts/acids that BF recommends, the final pH is never even close to what the calculator says: Sometimes high, sometimes low, never close. Without getting into too much detail (and I can if needed), I'm trying to wrap my head around if I'm doing something wrong, or if it's the software. For example, I recently brewed a Kornøl-esque beer. 15lbs Bonlander Munich 1lb Caramel Munich 60L 1.5lb cherywood smoked malt The calculator said, without any additions, the pH should be 5.42: A nice number. But I added .75tsp Gyspum and Calcium Chloride to help get my salts in better ranges vs the 'balanced profile' and my water report. And even then, they (according to the calculator) should only lower the pH by .068 total (not much). No acid this time, since the calculated pH was right around 5.3ish with the salts. Since i do BIAB, I added my 6.9g of water to the HLT, then added the salts while it headed to strike temp. 20 minutes into the Mash, taking a pH sample, it was reading 4.96. This has been pretty consistent with other beers as well. It's like the calculator reports the pH is way higher than it really is, so I add salts\acids to lower it, and it ends up coming int way low. When I've done tests with 'late additions' of salts\acids to the mash (to try and correct it, even though it's probably too late based on the fully modified malts doing their conversion fast), it's roughly 2x what the calculator says they should do. I know this isn't a lot to go on other than hearsay, but I'd appreciate any suggestions \ thoughts anyone has, thanks.