I have been using the 2.0 version to estimate my salt additions. Mainly as a baseline for estimating mash pH, which I then check on brew day with a pH meter.
I was in the spreadsheet today when I read (maybe even for the first time) a caveat on the sheet that says sparge additions that you calculate should be added to the boil, not the sparge.
With the state of my tap water, I have been using 100% RO water and then making my adjustments per the what I calculate in the spreadsheet.
I have, however, been adding my sparge calculations to the sparge water, not to the boil kettle. Have I just been diluting their impact? What am I missing out on by adding them to the sparge water, not the BK? For me, it made sense to add them to the sparge water because I add mostly CaCl and CaSO4, which the sheet indicate drop mash pH. If I am using these in my sparge water, will it not also reduce the pH of my sparge water, reducing the change that my pH will rise too high during my sparge?