Touche, and I realize I'm defending a mediocre product that I've already abandoned.
I realize most of us on here, myself included, will opt for phosphoric acid, lactic acid, or other means to adjust mash pH. But I think a lot of people just getting into brewing would appreciate a simple "use x product for y gallons of z alkalinity water" product. Something simple to get the mash chemistry close enough that a new brewer can focus on solving other problems before tackling water chemistry.
Could also be I'm just overreacting to all this since mash chemistry has been such a headache for me with my BIAB setup. So many other things I'd rather focus on than mash chemistry...
The downfall with new brewers using the product is that it usually don't work, and it can create its own set of off-flavors. In your case, it seemed to help, but in almost every other case it causes problems and the new brewer would get frustrated with 'water treatment' as a result. It made my beers worse, not better, when I started dabbling in making improvements to my beer in around 2006.
It's a product that doesn't work, as it simply can't do what it claims to do. I did consider using my jar (I hate to waste things!) in my sparge water to reduce the pH of that, as I would use phosphoric acid and in theory it might buffer my sparge to under a pH of 6, but I never did try that.