Water chemistry - big efficiency increase

[stewy]

I finally got around to reading about water chemistry after a few years of brewing (extract first year, 2 years BIAB). After adjusting my water I saw an increase of 8 points without changing anything else!
Also, tasting from fermenter the hops seem to pop much more than before (adjusted H2O to suit APA style). I highly recommend reading up as much as you can on the topic.

Next (final) step in perfecting my process: Pure O2 setup.

This shit is highly addictive....

 

[mtb]

8 points, impressive. What was your improved brewhouse efficiency?

 

[Danscraftbeer]

Its exciting work in progress as I know it.
I'm now tending toward minimizing additions to (filtered water. I call it zero water).
I consider filtered water as a zero level, like rain water,? Its pH is similar like around - pH 5.4 to 6.0.
Minerals additions: similar to Burton on Trent but at 25% or less and slight modified levels.
2% Acidulated malt for Pales.
Mash ends up at pH 5.2 to 5.4.
Batch sparge with zero water.
I'm frowning at the efficiency levels that I am getting at the moment. Like 80+ total. Even on dark beers. I am a sceptic but I'm getting these calcs at the moment with the same software I've always used.
How's that saying go? Less is more, maybe?