Looking for guidance on producing the best brewing water. I draw water from a private well that taps into a single source aquifer. The well water is hard (450 ppm total hardness), smells of rotten eggs (hydrogen sulfide), and tastes like blood (iron and manganese). I have a whole house softener and 10 micron carbon block filter to save the appliances and make the water more palatable. My question is what would be the most efficient way to treat the water? An RO system applied to the softened water to remove the sodium? Or a filter system to remove hydrogen sulfide and iron from the unsoftened water?