Brewing Salts

Hello everyone.
I am going to try my hand at RO water and brewing salts. My next brew is calling for 7 gallons of water, 3 for the mash and 4 for sparging. Do I add all the brewing salts, including 5.2, for 7 gallons or do I add what is needed for 3 gallons and then add the salts when I sparge? I would think the later, because with 5.2 being used the ph would be off. Any help would be appreciated.

I wish I could help you out, but I am searching for an answer to this as well. I think the most important would be adding salts to the mash, and it being less critical to add them to the sparge. I would love to hear from someone who brews with salts, but that's my educatd guess.

Treat 10 gallons of water and use it throughout the brew. It's actually more critical to get the correct water chemistry for the sparge than anything else.

Yuri_Rage said:

Treat 10 gallons of water and use it throughout the brew. It's actually more critical to get the correct water chemistry for the sparge than anything else.

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Ok, good to know. I have been doing that anyway. Thanks!