Palmer is American and for some reason the Americans seem to have different parameters than us, especially concerning British beers :whistle:
Just get the PH level right, a good calcium level, at least 200, then the right suphate:chloride ratio. The problem with Murphy's is they are trying to sell their products. If you want a reliable unbiased report contact wallybrew at Phoenix analytical.
I've done a lot of research over the past few weeks, but when it comes to practical application I've had the best results with Strange Steve's simple water treatment thread. It's very easy and tempting to over complicate things, but (for me at least) I reckon the simple approach is best.