His conclusion is that a safe threshold is around 7.5% acidulated malt (or 400 mg/l lactate). Is there an easy way to convert this to the amount of 88% lactic acid added to post boil gallons?
I just tried my own taste test. Brunwater wanted me to add what sounded like a lot of acid to my sparge water, so I divided that down to equal .2 in 4 cups. No sour flavor detected, although a slightly different mouth feel… silkier?