Question: Should I use RO or softening for brew water?

A water softener exchanges calcium and magnesium hardness with sodium but leaves chloride and sulphate unchanged. Reverse osmosis (RO) produces low-mineral water (<20 µS/cm), giving brewers complete control over brewing salts, mash pH and beer-style water profiles. For breweries producing multiple styles, RO is often the preferred brewing water treatment method. We want to retain the calcium in brew water to benefit from its positive effects.