we are BRAND NEW to water treatment... and for the first time today tried using 100% distilled water, with some gypsum, epsom, CaCl-, and my LHBS recommended seasalt, which we didn't have, so we used table salt... LHBS also provided us a sheet with Randy Mosher's IPA profile for a 5 gallon batch. Since our batch is 2.25gal, we took his numbers ÷5, multiplied by 2.25.... (3.46g Gypsum, 1.03g Epsom, .36g table salt, .67g CaCl-) all added at 140º a couple minutes before doughing in 4.5# Maris Otter, .5 flaked wheat, and .25 Acid malt. 145º, nailed it. 10 minutes into the mash, popped a pH strip in to test our pH level, still bright yellow. So, did we not add enough minerals, or did we add too many?? And, if were too low, is there a way to raise the pH?? on the bright side, hit 73% efficiency today, up from our usually minuscule 60%.