MagicMatt
Brewmathemagician
Agreed. I am now about 5 brews in to my switch to RO. I've kept the additions really simple and have eliminated the guess work from the daunting question of "what is really in my water?" While I'm not sure of the actual impact on my beer, everything I've brewed with RO has turned out really well and it certainly is an easy process. Much simpler than building up from my tap water.
What do y'all use to raise the pH when brewing darker beers and using 100% RO?