okay, got it. Sorry about that.
Yep, I'd say you'll need some acid. but it looks like you know what you're doing there.
Yes, it could work great. I was actually wrong about Sulfate levels in my first post. It actually would work very well as-is for hoppy beers. For maltier beers, cut it in half with RO water from the grocery store and build the calcium and chloride back up with... um.. calcium chloride. lol