I have got my water analysed and been sent the result today, and now I'm curious how to work with water adjustment to make the water better suited for the beers I'm brewing. So a few newbie questions here... (I have marked my water profile as shared, but I'm not sure how others might access it though. Hopefully you can see it, somehow!) I understand different water targets may be used depending on what kind of beer is being brewed, some works better for this and some others works better for that. So, for my next brew I'm thinking of making this English Brown Ale. How will I start thinking here...first of all, what kind of target water profile would be good for this? Next, how do I work with the "Mash Chemistry and Brewing Water Calculator"? I select my water profile, I select a target water profile...then should I adjust the salt values to get close to reasonable values? Or is it some kind of magic button somewhere that make a suggestion? When I got the numbers right, when do I add the salts (if any)? Prior heating the mash water? In the mash? Regarding pH of water, I know about the preferred level when mashing and in boiling, but I don't really understand how to get there. I purchased a pH meter for use with my next brew, so I really have no idea what my pH have been in the previous ones. Any hints and suggestions on how to do on brewday? What preparations do I need to do before brewing, and what should I do if pH gets too low or too high when I measure pH during mash or boil? Oh and finally, any comments on my water profile? Anything out of the ordinary? Thanks for any advice on this!