Usually I adjust my mash water (BIAB, so no sparge water) by building from RO, and I don’t worry that the volume goes down a bit in the boil. And I know calcium concentration in the mash is what’s important, anyway. Here’s the question: do I need to worry that sodium, chloride, and sulfate will go too high in the finished beer when I’m doing a very long boil with the aim of concentrating 2 to 3 times?