Hi, In my 3rd year of homebrewing, moved from extract, to all grain BIAB and now onto a grainfather. At a recent local homebrew meet up, a suggestion to improve my beer was to look at my water profile. Apparently where I live the water is lacking in minerals and can contribute to 'flat' tasting beers. I have my water profile from Yorkshire Water, which annoying ommits the Sulfate and Bicarbonate measurements - will this be a big issue? So what am I comparing it too and aiming for? I realise the target will vary on the style of beer, so lets say I'm predominantly making pale ales and ambers - up to SRM 16. I have played around with the Water Profile calculator on this site and can see that if i choose "Balanced Water Profile" I am lacking in Calcium, Sodium and Chlorine. If i change this to "Burton Water Profile" the deficiency increases massively. Next Question is - what do i use to redress this balance and how do i know how much to use? Thanks in advance for your help!