I live in an area with very high alkalinity ~ 320 mg / l CaCO3. I am planing on using Carbonate Reducing Solution CRS to bring the alkality down to acceptable levels for pale ales. To lower the alkalinity to ~ 40 mg/l CaCO3 i will need to add roughly 1.5 ml of CRS for every litre of mash liquid.
My question is, at this level Am i likely to taste the CRS? If there are likely to be off flavours i will probably cut my tap water with a known bottled water, although in the UK it is difficult to get hold of RO or DI water. Is there a better acid source to achieve my goal?