More economical way of reducing pH?

(That's water to the rest of us!) Beer is about 95% water, so if you want to discuss water treatment, filtering etc this is the place to do it!
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inthedark
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Post by inthedark » Thu May 17, 2007 12:03 pm

I think I understood a few words of that :lol:

So, you mean that when used on plain water, the reaction is somehow wasted on the bicarbonates? What does buffering mean in this context?
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