Not speaking of alpha acid isomerization, though that is effected by pH. The pH of the finished beer going up when a dry hop is used means that there is a process that is either changing the buffer ratio of the system, or it is neutralizing it. Either way, if you add acid to it, you can push the products back into another form which will either make them unavailable, or even taste differently. In chemistry, the reaction does not always proceed forwards, it moves back and forth between reactants and the products, changes in the environment can also drive this reaction forwards or backwards in favor of the products or reactants. So, by changing the pH after the dry hop, you will be altering the chemistry that is going to affect flavor in the final product. You ought to look at reducing your pH earlier in the process, with mash adjustments or sparge water adjustments. Then leave the final product alone, you don't know what the effects(and they haven't been studied) of post fermentation and dry hop pH adjustments.
Originally posted by Viridian
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