About 3 months into playing with water chemistry, realizing how much better it is to add salts to the mash and boil instead of before heating the strike water and sparge water. Overheat strike water and preheat mash tun, add water until desired strike temp, remove as much water as added, dough in, add salts. I've done much better hitting my target temp since and have far less heat loss through the mash.
I use all RO to do this, never bothered getting a water report but it takes 4 minutes for me to get 10 gallons from a water vending machine VS about 20 - 25 to filter it, costs $4. It would work the same if you prediluted all your water as well.
LMAO as I typed 'prediluted all your water'....probably shouldn't drink mead like it's beer.