pH in finished Hazy IPA

Brewing Processes
1

Hi! I have a finished Hazy IPA in a keg, after dry hopping. Original gravity was 16°P, alcohol is 7% ABV, and the final pH is 4.59.

What pH range do you consider ideal for a finished Hazy IPA?

I’ve read quite a lot about this, and from what I understand, within a certain range, lower pH can improve hop character, while higher pH can give a creamier mouthfeel.

So, is it really worth taking the risk of adding acid to an already finished beer?

2

Pour a pint, take a pipette and add some acid to the glass. See if you like the result.

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