Hi. I have been using the site and am absolutely loving it - very nice program. I was curious as to how the program calculates mash pH, particularly for malt effects. Using the Brewer's Friend site, I created profiles for various individual malts at different mash thickness (in 6 gallons water - no salts). My question is with regard to the plateauing of pH with higher rates of malt addition for the crystal and darker malts. Granted, the higher additions are ridiculous in practice, but I wanted to see what was the mathematical function/treatment. I see in the documentation that this is general based on Troester's work (excellent work), but I am wondering to what extent the plateau effect is based on measured/calculated values vs extrapolation of a model beyond what is intended for the given mathematical function (like a log or exponential fit that was never intended to be used in the plateau range). For comparison, I performed the same exercise for Bru'n Water as seen below. They appear to treat malt addition as a linear function and class the various malts into three groups (base, crystal, and darker roasted). To be clear, I have used both Brewer's Friend and Bru'n Water and they have both been just fine in practice. I am just curious as to the plateau effect and the different treatments of the two programs mathematically. Any info is appreciated - Thanks!!