I have been listening to Palmer over and over and keep asking myself the same questions. I hate overthinking this shit but good lord there is just so much yip yapping.
1. If I go down the street to my local RO water establishment (we have those all over L.A.), will that be like a blank slate? I'm sure distilled is even more of a fresh start but I don't have a place that sells 12 gallons of distilled water.
2. If I use RO, can't I just put my water in Beersmith and use a preset profile and just add some salts as recommended by beersmith?
I keep hearing people say they just use RO and add some pickling gypsum for an IPA. Any tips from ya'll?