I went through, figured everything up with the 5.2, worked out the concentrations, thought I had a buffering capacity worked out.... then realized I had forgotten to work in the water profile... oh well. Ive got the ground work laid, I guess I will finish up tomorrow.
I did get a pm pretty much stating that since our sodium is so high, adding more with 5.2 (which is a sodium/phosphate salt) may not be as good an idea as we thought. Instead, since our calcium and sulfate levels are low, using CaSO4 to lower the pH as well as lactic acid. Unfortunately calcium and phosphates tend to precipitate out, so using CaSO4 and 5.2 together won't go over so well.
Any thoughts on this? I think at this point the practical thing is just dilute our tap with RO like Lil' Sparky suggested. However, from an academic stand point, whats a good water profile for good all around brewing needs, and how to get there from the profile listed above.
and a update, tried that newcastle again, and its not near as bad as it was before. so 3-4 months wasn't enough but 1 more week might make it salvageable... Go figgure....