>Tom S has endorsed using KOH instead of the more readily
available KHCO3 for lowering TA. Any suggestions where to get my
hands on that stuff (without getting any on my hands of course)?<

No need to use KOH, the net effect is precisely the same. In the case of KOH
you get water:

H+ + OH- = H20

and with carbonate you get CO2 :

H+ + HCO3- = H2CO3

which splits in H2O and CO2, which bubbles out of the solution with all the
other CO2 from the fermentation.

In both cases one K will replace one H resulting in the same amount of total
acidity loss.
also K2CO3 is a lot safer to handle.

--
groeten van Bart