These results explain why my porters/stouts are usually really good, and anything pale is sub-par. Any recommendations for lowering PH (alkalinity) for pale styles?
pH 7.8
Total Dissolved Solids (TDS) Est, ppm 500
Electrical Conductivity, mmho/cm 0.83
Cations / Anions, me/L 9.5 / 9.4
ppm
Sodium, Na 13
Potassium, K 3
Calcium, Ca 96
Magnesium, Mg 48
Total Hardness, CaCO3 440
Nitrate, NO3-N < 0.1 (SAFE)
Sulfate, SO4-S 36
Chloride, Cl 44
Carbonate, CO3 < 1
Bicarbonate, HCO3 362
Total Alkalinity, CaCO3 296
Total Phosphorus, P 0.47
Total Iron, Fe 0.02
pH 7.8
Total Dissolved Solids (TDS) Est, ppm 500
Electrical Conductivity, mmho/cm 0.83
Cations / Anions, me/L 9.5 / 9.4
ppm
Sodium, Na 13
Potassium, K 3
Calcium, Ca 96
Magnesium, Mg 48
Total Hardness, CaCO3 440
Nitrate, NO3-N < 0.1 (SAFE)
Sulfate, SO4-S 36
Chloride, Cl 44
Carbonate, CO3 < 1
Bicarbonate, HCO3 362
Total Alkalinity, CaCO3 296
Total Phosphorus, P 0.47
Total Iron, Fe 0.02