I like to do my mash and sparge water adjustments with acid (my water is pretty soft and it doesn’t take much ordinarily). I add flavoring salts to the boil kettle. It’s easier for me not to worry about what my mash adjustment salts are doing to flavor, how much are absorbed, etc. Obviously, for darker beers, I don’t use acid in the mash.
Couldn’t agree more. Only a small percentage of people should have a problem with their water. Of course, I’m fortunate to have very soft water. I put a little dash of gypsum in for APA’s and IPA’s, but otherwise I use it as is with great results.
I agree water shouldn’t be an obsession. But it should be understood (not saying you don’t understand it).
I am fortunate to have some pretty low mineral water to use as a canvas. Just takes some minor adjustment for mash pH and flavor and I don’t have to worry with it or think about it, certainly not obsess about it.
It is 
;D
Yeah. Had you in Denny in mind when posting that.
The water isn’t as nice to brew with on the “Nevergreen” side of the state, unless you’re brewing stouts. Hard and alkaline. I mix half well, half RO for pale ales.
Bruce
[quote]In Brewing Better Beer, Gordon Strong states he uses RO water and adds minerals for the beer being brewed. At the NHC in WA, his comment to the locals who have the mineral free water was “I hate you!” with a big smile. That water would be wonderful to brew with.
[/quote]
I think AJ DeLange said the same thing during the water symposium at NHC.
I have used bottled spring water since about the second batch I brewed, back in the extract days…water is usually my second-most expensive ingredient. My well water is hard as a rock and while an RO system is worth considering, my buddy has a whole house RO system and he has to change the filters out so often that he buys his brewing water at Meijers or Menards, because he figures that it is cheaper than using his own RO.