I don’t know. don’t have a PH meter as I batch sparge and don’t really mess with it.
Haven’t had any problems so far of this magnitude though. I think the kolsch issue was that it needed to be treated more like a lager than an ale…longer in primary, and a nice lager period to help it condition prior to bottling.
You don’t really need to lager a kolsch longer than 10-14 days. Even a light lager shouldn’t need much more than that. The key is to get the yeast to drop out. You do need to approximate closer to a lager pitch of yeast and, of course, you need to ferment on the cold side.
Was there still a lot of yeast in suspension when you tasted it? Are you sure you aren’t mischaracterizing the off flavors?
+1