My 2012 batches ran from about 3.4 to 3.7, prefermentation. Anything above 3.8 is getting on the high side. That's as measured with a calibrated pH meter; when I used litmus strips I got higher numbers. The strips are said to be inaccurate, on top of being difficult to read properly.
pH should drop during fermentation. I haven't been measuring it post-ferment, probably should!