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What method did you use to raise the pH?

Damn son that is some top-notch looking crust!

Me, every time I come to this thread.

Is that the correct picture? That looks waaaaaay dark for a wit. Don't bottle until it's definitely done fermenting. The Wit yeast from White Labs can be slow sometimes, if that's what you used.

Welcome aboard!!

Thanks, man! I'm very happy with it.. has a great texture! Also, no shame. I came here to post some love for my late night post-rum drinking naan flatbread. This and Fellowship of the Ring is how I end a night out!

That was a great read..thanks for sharing!

Good points from all! Perhaps I'm overthinking it a bit, and the best approach is really to just give it a try, see how I like it, and adjust with subsequent batches.

Wednesday night cheese pizza! 12 inch personal size, 48hr dough, store-bought sauce, and whole milk mozzarella. Getting better at shaping the dough finally, but still leave a bit too much cornicione for my liking.

I used that to make a starter, not directly into the wort. It's anyone's guess how many I actually pitched as I don't have a microscope for a cell count, but it soured to a pH of 3.35 in ~21 hours.

Yep I did! A good starting point (depends entirely on your water chemistry of course) is 1mL of 88% lactic acid for every 0.1 you want to lower the pH of 5 gallons of wort. So I used 10mL of acid to drop pH of 5 gallons about 1.0 from ~5.6 (I don't remember exactly what I started at). Turned out...

Yeah it's definitely a guesstimate either way. This is the only comparison experiment I've come across, though there are probably more: https://www.homebrewersassociation.org/how-to-brew/effect-post-boilwhirlpool-hop-additions-bitterness-beer/ Even with hop utilization % adjustments, there's...

I wouldn't say you HAVE to get it to 160 or below. Above that is fine as long as you're accurately taking the IBU contribution into account. Which I kind of suspect is where OP might be getting the additional bitterness from. Yeah, you're definitely getting little IBU contribution from your 160...

I'm somewhat unsure.. is the posted recipe from Beersmith? I ask because there's a whirlpool hop utilization factor in the settings that you can change. That's one place there may be a discrepancy. What temperature are you doing your whirlpool at? That's a pretty big amount of hops for...

I'm putting together a NEIPA recipe, and at the moment only have it written with whirlpool hop additions and ample dry hopping (subject to change). I have some questions and consideration regarding potential IBUs from the whirlpool addition, that I'd appreciate some input on! This is...

1.053 to 1.072 seems like a pretty big jump (at least it would be on my system). Your boil off rate may be set incorrectly. Can you see what that's set as in the equipment profile? That may need some tweaking.

Yeah, it's fine. The only concern would be increased headspace for O2 to hang out in but that doesn't really matter if you let fermentation fill it with CO2 anyway.

Eh, not really. It would allow you to make a colder ice bath but you don't really have a need to since you're not aiming for freezing temps, but just above that.

Let us know how it goes!

Right. All we know is that the starting water pH is 7.2 which really doesn't tell us if anything should be adjusted. That's just a perfectly normal pH for water. Logdrum, the only way to know if you'd have to change something is to check the actual starter pH or what the alkalinity of your...