I've made a few simple changes to my water from time to time but mostly, I've stayed with brewing with simple carbon-filtered tap water so that I've been able to concentrate on making the best beer possible with just that water and pay attention to other variables that help or hinder. Now it's time to start tweaking and improving to look for another level of improvement. What are the chemicals/additions that are used most often. I have Calcium Chloride and Gypsum and Lactic Acid (though I mostly use acidulated malt to adjust PH) and, of course, table salt and baking soda. What are some other useful things to have around. Also, what's the most common practice in terms of addition timing. Strike? Sparge? Boil? I'm sure it varies but I'm trying to keep it simple while I try to up my game by paying more careful attention to water chemistry. Do most brewers choose a target water profile based on style or locality?... or both?