Our water is very good here too... I do not understand why anyone would treat water for pH AFTER the mash is complete... maybe I should check that statement... I suppose when rinsing it "may" help keep the tannins and proteins in check... but hasn't that been established DURING the mash?
You know, I'll start playing with these salts... I can brew 5-ers on my system... More notes and tasting thoughts... maybe having more time to tinker, I can figure out how to use these "online" things.... DONT HOLD YER BREATHE!!!