Dry Hopping and IBU's plus adding Lactic to reduce PH when Dry Hopping

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The big thing for me is the loss of IBU's through fermentation. 30-50% loss during fermentation from different breweries and beers, I really don't know how a calculator can work with that variable.
 
I’m really interested in this and always found it strange that I’ve never come across a calculator like - finished ph, volume, desired ph = x amount of acid. Everything I’ve ever seen involves micro dosing a glass of beer.
 

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