Actually, I wanted to take it to 4.3 so I was trying to knock another .1 off. And if KC and Martin are correct and my in the glass 4.4 is really 4.5 then I could get to 4.3 if my yeast performs as it did the first batch.
Based on similar IPA water discussions in other threads I wanted to see if the 4.3 IPA had a cleaner, crisper profile. The last 2 batches that were 5.1 post boil got to that pH from different angles as well. One has really elevated levels of sulfates and chloride with less lactic acid. The other kind of pushes what some folks recommend as the upper limit for lactic acid.
Here are the other threads.
Some really good stuff. My interpretations may be way off but I thought I'd push some limits and see what happened.