Kids: I have been playing with water, mostly diluting with distilled to get my bicarb down and then adjusting chloride and sulfate with CaCl and gypsum based on style. One area I have neglected was Na. I only have about 13ppm of Na in my water and by the time I dilute (anywhere from 25% to over 75%), my number is down around 4-6ppm. As a result, I think I'm getting some "bland" beers that could use some POP and I'm thinking that some kosher salt (or other source of NaCl) is what I'm missing. I see that some of the styles in the Bru'N'Water profiles so desired Na levels of anywhere from 15ppm to about 25ppm. Anyone pay specific attention to this? Cheers Beerheads.