Acidifying the Sparge (or not!)

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I alaways acidify my sparge water to a pH of 5,5. What I noticed was that I get better coagulation of proteins in the boil vs. not acidifying my sparge water. The end result is that my beer doesn't have any cold haze anymore.
 
Yeah I get that, I tested it out, got a few extra points.

Which then got me thinking is that flavour or just alc?

Which lead to, is it worth the faff for what equates to a handful of grains?

You can see where this is going... I dont sparge.

I also think the inherent efficency of your kit, practises and preferences vary the results. One size does not fit all.
 

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