I had a thought the other day and figured I’d see if this is even a thing…
I’ve read on a few other past threads how S-04 can often produce a decent amount of acid in fermentation and push finished beer pH a bit lower than ideal for some styles. However I also understand that a hefty dry hop load can push pH up a few points or so. Is there a scenario where these qualities could balance each other out in a good way? Especially with how often I now see recommendations for acidifying wort post-boil for IPA. Maybe this specific strain could ultimately land somewhere in the right spot without the need to adjust?
I’m sure it’s been considered before, but figured I’d throw it out there anyway. Food for thought I suppose. Prost!
I’ve read on a few other past threads how S-04 can often produce a decent amount of acid in fermentation and push finished beer pH a bit lower than ideal for some styles. However I also understand that a hefty dry hop load can push pH up a few points or so. Is there a scenario where these qualities could balance each other out in a good way? Especially with how often I now see recommendations for acidifying wort post-boil for IPA. Maybe this specific strain could ultimately land somewhere in the right spot without the need to adjust?
I’m sure it’s been considered before, but figured I’d throw it out there anyway. Food for thought I suppose. Prost!