You are actually better off with about 10 to 20 ppm Mg in the starter water than any calcium addition. Zymurgy readers will get the full story in the Jul/Aug 2014 issue. Epsom Salt is OK.
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Martin, I also use RO water. My last batch had 12 lb of wheat and 8 lb of pilsner. Using Bru'n water I added 24 ml of phosphoric acid to get my estimated mash PH to 5.5. (actual was 5.3) The sheet also recommended adding 3.2 ml of acid to the sparge. I have selected 100% dilution with RO.
Do I just ignore the sparge addition if using RO?