Home of the BrewNosers

It’s been a long time since I posted. Hope everyone is good!

I’m looking at getting into using RO water because I can easily get 5 gallon jugs (enough for my 3 gallon batches) for only $2.49, and I am hoping it will improve my consistency.

When starting from RO water, do folks just build up their desired water profile, focusing on the six most important ions (calcium, sulfate, chloride, etc.)? Do you worry about trace minerals?

I'd focus on the big ones as most necessary trace elements are provided by the malt, with the exception of zinc, which is used by the yeast. I'd recommend adding the appropriate quantity (per the manufacturer) of yeast nutrient to the end of the boil to make up for it.

Thanks, that's what I thought. I always add a pinch of yeast nutrients anyways.