I've got an IPA fermenting – WLP001, OG of 1.065. Mash pH was 5.27, boil pH was 5.32. After 4 days in the fermenter at 68ºF, I'm down to 1.016. However, my pH is a little high at 4.55. Wort was aerated well with O2, yeast was pitched from 1.5L starter using 2 packets. Fermentation has been strong. Two questions: 1. Has anyone added acid during fermentation to bring it to the 4.2-4.3 range? I've read a few threads where people add it to the serving keg, but I'm curious if there are benefits to managing pH while fermentation is going on. IE, for a better microbial environment. 2. The beer is highly hopped - 8oz during boil. I've found that in some of my other highly hopped beers, fermentation pH is on the higher end. Is there any relationship here? For context, I typically mash in the 5.2-5.3 range. I have a Saison and a Stout – lightly hopped – also fermenting. Both are at 4.25 Thanks!