I agree that it would be in the water, I bypass my softener when filling my kettles and have a ward labs report of my well water and adjust from there. I've never had a salty taste in my beers, and I am sensitive to salt.
Switching to a beer that is ready for enjoyment. Hb neipa, featuring wisteria in the background, didn't bloom last year but is taking off nicely this year.
In posts #1 and #4 he states he will be transferring via gravity.
I am not disagreeing with the fact that if he can push with co2 that is the best option. I'm simply basing this on the fact that he stated several times that he will be using gravity to transfer. Simple as that. If he were to...
The op does not have a fermenter with this capability, I was referring to the prv on the keg as opposed to an open lid on the keg. Either way, without the ability to push co2 into the fermenter as the op has stated, there will be oxygen exposure.