I’m interested in incorporating vinegar as I’ve been reading on here about using it either as a full or partial water replacement. Right now I’m exclusively using HP. I’m happy with my current base recipe, which is predominantly lard (60%) with the rest CO, RBO and castor. It already produces a pretty hard bar without additives. I do add sodium lactate and yogurt post cook for fluidity and sugar upfront for more bubbly. Would incorporating vinegar be of any other benefit besides hardness? Does it significantly affect lather? I want to keep it as simple as I can. I am aware I need to calculate for additional lye if using vinegar. I suppose I just need to jump in and try it 
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