Right pH of beer before bottling

[Brew_Meister_General]

What pH should my beer be after fermentation/before bottling?

It currently stands at 4.65, with 2.2 volumes of CO2, what will that roughly fall to? I'm brewing a tropical fruit beer (includes no speciality malt).

 

[Revvy]

In 10 years of brewing I've never heard anyone be concerned about the ph of a beer at bottling time, just whether it's done fermenting or not....interesting concept...

 

[ajdelange]

4.65 should be fine. That said, some brewers do add acid to the finished product to adjust the pH downward. That does improve microbial stability and, in the opinions of some, the flavor. You might try small additions of lactic acid to see if you think the flavor is better.