Yes. Lowering it can make a lifeless pale beer sparkle and raising it can make a harsh dark beer mellow.Does pH matter much after fermentation?
Yes, but would a dry hop change it by much? Specifically, enough to make a difference?Yes. Lowering it can make a lifeless pale beer sparkle and raising it can make a harsh dark beer mellow.
Not sure. If the bitterness goes harsh, maybe raise the pH a bit.Yes, but would a dry hop change it by much? Specifically, enough to make a difference?
Dry hopping does raise pH. I have seen as high as .2. pH is very important in a finished beer, most times it is dependent on the yeast strain. That's why IPA/PA made with a higher acid producing yeast such as Kolsch (K97, etc) and some English yeasts (as oppose to a less acid producing yeast like Chico), will produce a smoother more enjoyable bitterness. The malt flavors can also be muted by a high pH. I consider anything above a pH of 4.5 in a finished as getting too high. The lowest pH are usually Kolsch yeasts that drop it to as low as 3.9. I have found Chico strains that land 4.4-4.6. Lagers are somewhere between 4.3-4.4.Yes, but would a dry hop change it by much? Specifically, enough to make a difference?