I guess I can assume that the ppm for any critical mineral is very low or nearly absent and go from there! Or I can shell out a few bucks to get the water report from Ward's to know more precisely what is being carried over.
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Pretty much zactly what I did. Glad it works for you. I thought it was awesome, but quit and haven't noticed any difference in final product. But my experience is not the end all be all, for sure. What convinced me to change was tge idea that beer is a good medium and ph for yeast to relax in for a while. Made sense so I changed.
I've heard of some people taking a few gallons and boiling it down on the stove then adding it to the main volume.
Whoa that's a lot of acid malt...
I've never brewed this style. Maybe it is time. I'm assuming Best Pils, doubt it matters that much though.