post fermentation PH adjustments

[saosborne]

Does anyone have any experience about ajusting PH levels post fermentation with brewing salts? I recently got a Ph meter and looked at post fermentation Ph. the beer in question has a Ph of 4.41 and is pretty good but a little on the bitter side, or more accurately could use a bit more sweetness. As far as i understand add salt = higher Ph = more sweetness + mosre saltiness. using minimal brewing salts seemed like the most logical solution to me, kind of like adding seasoning to things that have been cooked. guess what im asking is how to take a good tasting beer and make it great tasting without altering the recipe and taking a month to see if it made a difference good or bad. any suggestions/ideas

[LiverDance]

You could always try it on a pint size basis first to see what you get before doing the entire batch

[GuingesRock]

Interesting idea. You could also get some cheap commercial beer and try it with that first.

[Jayme]

If you really want it sweeter, I don't think this will work. Salty is usually more of a 'savory' flavour. You could always back sweeten with artificial sweetener of some sort.

[saosborne]

the idea isnt to sweeten or to salt it its just my take on it the idea is to soften the water slightly post fermentation to give it a fuller mouth feel/flavor and a lower Ph after more thought i dont think it would work, probably just make it taste like minerals. I was also something i remember one of my uncles doing when i was a kid, adding salt to canned beer, however it could have been just an attempt to cover up the tste of crappy beer.