NEIPA WYEAST 1098 Fermentation

I brewed a NEIPA with a starting gravity of 1.065 on Sunday. I may have added too much lactic acid to it, because it seemed like the ph of the mash wasnt going down for some reason. I think I probably added 6-8ml for the 5 gallon batch to the 154*F mash. I pitched the Wyeast 1098 from a starter mid-day on Sunday and set the chest freezer ambient to 62 degrees. It was already fermenting when I wen to bed on Sunday and was already down to 1.017 last night (Tuesday night). I tasted the beer and it was great until it had this massive burn on the back end. I have never used the yeast before so I am wondering if anyone has found it to nearly fully attenuate in just over 48 hours and if anyone has experienced this burn while sampling. I am thinking the burn could be yeast still in suspension or maybe its the lactic acid coming back to bite me (I didn't get a tart or any other off flavor, just a burn). I added the dry hops and am hoping the burn goes away with time. Any thoughts?

 

only thing is: I havent dry hopped yet. maybe it still gets a hop burn from the 5 ounces of whirlpool addition hops

 

I ferment in a chest freezer, so I set that temperature to 62*F, meaning the temp. inside in the carboy was probably around 66-68*F. I pitched when the wort was at 64*F.

 

I also have a thermometer in the chest freezer to make sure the regulator is working correctly. It was about 61-62*F depending on when I checked.