I can't see how DME could act as a "buffer", per se. Chemically, a buffer is a solution made up of a relatively weak acid/base and it's salt, and it just tends to hang around whatever pH it sits at, absorbing relatively astonishing amounts of acidity or alkalinity.
I would be surprised if DME would act that way.
However, as always, I could be totally wrong, and will be glad to hear if others feel differently.
Secondary: Sangiovese, Honey Nut Brown, some Pilsner/ale kinda thing that just won't quit...
Tar Sands Porter, Special Dark Bitter,Oaky Red ale, Hammer & Tongs Black Ale, Black Draught, Cooper's Bitter, Baron's Pilsner
Super Saazy Saaz Pilsner Saaz (It's a little green, yet)