Just so long as you keep this in mind...you already make F'ing awesome beer...sometimes scientists like to complicate the simple things.
Although it's cool to know what's going on behind the magic, when you already have the magic, don't lose it trying to find it.
JQ
Wow, thanks for the kind comments and advice John
You right though, we tend to overthink or complicate things sometimes. It’s just that I had a talk with eric, one of the chemists and he was asking me if I had problems with my water because they had problems with theirs. We have the same water source and to tell the truth, I do absolutely nothing to my water. I know we have a water high in carbon with a pH of around 7.8-8.0. The only adjustment I do is for pH is I use acid malt. What they do now is they get their water at a natural source here not far (which is nice to know) and they adjust with additives.
For the style of beers I usually brew my water is fine (I guess) but I see it as there’s always room for improvement. For my next couple of brews I plan on using that source water out of curiosity and see if I taste a difference. I also plan on purchasing the new water book by John Palmer before starting to play around with additives. Maybe some style of beers would benefit with water adjustment