Greetings all, It has been almost a year since I have brewed. In the last year I have moved from Dublin to Amsterdam. My go to styles in Dublin were stouts and porters as water out of the tap was perfect for these styles. Since moving to Amsterdam I have been trying various craft and home brew stouts made in my locality, all of them that use Amsterdam water, and are any way close to good , the brewer has used a large addition of chalk and / or epsom salts to try to hit a Dublin style water profile. While the additions are within the safe limits of additions, I find the balance of the minerals / almost oily mouth feel that results from such additions to be way over the top and kind of ruins a good stout for me. Any tips / advise on getting the alkalinity up without adding so many salts? Anyone else in Amsterdam or similar water profile area doing anything else apart from chalk or epsom additions?