Hot-Side Hopping for Hazy IPA, the Fidens Way

[@jamesaaronrolandosantiago19]

Wow that's a high whirlpool hopping rate. I like mostly whirlpool hopping also but not that high. I saw a lot of prominent brewers that emphasize on the pH of the wort before fermentation. Verdant and Treehouse emphasized this too even before and post dry hop stages. Most of us homebrewers only focused on the pH of the MASH. Given that they give much importance to the pH throughout the process, especially to this hoppy beers, I will certainly try to implement this also in my processes.