I have been reading Gordon Strongs book and just realized I may have been making a mistake and was hoping for some clarification. He states your sparge water needs to be pH 5.5 very clearly. He also recommends using phosphoric to get there from RO. Will 5.2 do the same thing or does that stuff only work when mixed with grains. I also start with RO and add sparge salt additions (gysum, cacl, epsom, etc) to the kettle rather than sparge water. Would adding them to the sparge water fix my pH issue or just cause another issue?