Originally Posted by dapete
Thanks for the answer on PM Yooper!
Can I just use 100% RO water and add some salts to adjust. Again, this is my 2nd brew & 1st AG so I'm trying to simplify vs. figuring out my tap water chemistry.
If so, what do you recommend I add.
Yes, you could do that.
I normally take the "less is more" approach, and for this beer I would use 3 grams each of calcium sulfate (gypsum) and calcium chloride in a total of 7 gallons for the boil in a 5 gallon batch.
That would get you about 58 ppm of calcium, 63 of sulfate, and 55 of chloride. Pretty balanced, and enough calcium for good yeast health.