I'm getting an RO unit installed in our house as our water is crap (iron and sulfur , along with high calcium hardness - SW Michigan, so in using Munich malt to make my Munich Dunkel, and making a recent Dry Irish Stout, I bought some RO water locally and added about 3g of Calcium chloride and about 2 g of gypsum to the total batch of 4 gallons mash of a Dry Irish Stout I have in the fermenter. Using this idea for both Stout and Dunkel a good idea? Would it be beneficial to have water tested after the RO install to see the actual number, or are most RO waters, pretty much the same?