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I add 2 teaspoons of Burtons water salts and a teaspoon of calcium chloride, my R/O D/I has 0 dissolved minerals,this gives the water a little hardness and brings the PH between 5.4 and 5.6, higher than that and the gluten in the grain dont properly bind, your sugar yield is low and it effects the fermentation... it all needs to be in moderation or your final product has a mineral taste.. I dont add anything to extract brews, the concentration of the syrup has enough minerals to make it all work.. I learned alot from Jeff at Jasper's home brew, the guy looks like a computer geek but is a beer and wine nerd extraordinaire..
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