I can't say. I have stopped using acid malt in favor of lactic acid just because it's so much easier and it seems to do its job. I know I've mentioned this but I can't vouch for the accuracy: I have heard that the number of milliliters of acid used should not exceed the number of gallons of water in the batch. So 8+ ml of acid in 7 or 8 gallons of water might start to show some flavor impact. That doesn't help if you're using acid malt. Also, I dislike brewing myths as much as anyone so if that information is not correct then I deserve a flogging.
Also: I seem to have gotten to the point where almost every beer I make (from the most pale American Lager to the darkest dunkel) uses about 4ml of acid in 5 gallons of strike water and then another 2ml of acid in 3 gallons of sparge water. That gets me to a good kettle pH. I like "routine" so it makes things easier to manage on brewday. Yes, I still check the pH but I'm almost always right in the ballpark. Cheers.