TA is different. You get this drop when you titrate. You can start at .16, get to .18-.19 and add rennet. Then when you cut and get some whey and measure that, it can drop to .08 or so, and then go up again, so you then wait until .20-.25 to drain and .4-.6 (or more) to salt. It's just a bit more particular and you often have to make adjustments if you change milks. Plus, it takes a bit longer than pH. So even with all the hassles of pH, on a smaller scale when one or two people are doing everything, the slight additional cost of a meter makes up for it due to the time savings and more ease of use.
Psychedelic cheese, eh. What, like a banon version but wrapped in marijuna leaves soaked with LSD? Or ground up rye after it's been inoculated with ergot? "mushroom" brie?
Not that many people use TA, true. Up to you, whatever's easier.