Pictured above is the float valve assembly I came up with for filling my HLT with RO water. Filling the kettle can take up to 8 hours so I wanted a way that I could leave it and not worry about it over flowing. I have been using RO water in conjunction with Burton Water Salts for my last 4 beers and I can safely say that between this change and sparging a little less the astringency problem I was having is completely gone! Another thing that I found is that with the proper water chemistry my mash efficiency has gone from 60-70% all the way up to 90-95%!!!
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