Well, here I am, just having realised water can have an impact on my brews. I've checked a few sources, but there seem to be a great number of ad hoc issues. So I'm coming to the community for advice. I brew from extract, recently added steeping grains, but I don't expect to mash in the near future. My main brewing target is hop-forward beers, rather on the dry and light-coloured side. For the nonce, malt presence is meh and sweetness is undesired. Here is my water profile: Calcium Magnesium Sulphate Chloride Sodium Bicarbonate 44.9 5.9 46.5 11.7 9.3 114 From what I gather, everything is relatively low, except bicarbonate, although I'm not sure what impact that has, exactly. Anyway, given my preferences, what would you say about my water? Any tweaks to recommend?