High alkalinity (143): lactic or phosphoric acid to strike water?

[jimlin]

I posted this thread in the All Grain forum but should have done it here in Brewing Science. Martin responded, but I thought I would point to the thread if anyone else wanted to chime in. Basically my water report came in and I'm dealing with a high alkalinity issue with my well water. Rather than going a percentage of RO water (or fully RO), I was wondering if I could solve the alkalinity issue with acid in the strike and sparge water:

https://www.homebrewtalk.com/showthread.php?p=6894989#post6894989

 

[FourSeasonAngler]

You might also want to check into precipitation of bicarbonate by boiling or by addition of slaked lime.