I have an English Brown that I brewed with S-04 and the finished product (OG 1.050 to FG 1.010) is incredibly tart. It's almost like a kettle sour. Is there a way to raise the pH without changing the beer too much? I put a dash of baking soda in a tasting glass and poured beer onto it. I used too much baking soda but otherwise the flavor improved. I'm a little wary of dumping a large amount of baking soda into a beer so I'm hoping for a better method.