I understand water chemistry is important for optimum results but like most in the "Beginners Brewing Forum" we have to crawl then walk before we can run. I use Ozarka Spring water in my brew and a detailed water report is available. At this time I'm only equipped to do 10 liter (2.6 gallon) all grain batches because for me they're easier to handle and if I screw it up my cost are proportional. At what point should adjusting the mash water using Calcium Carbonate, Gypsum, Lactic Acid and other products be part of the routine? I've looked at the Bru'n Water spread sheet and a few other resources and I don’t have a clue as to what to do if anything. I wouldn't even consider adding something to the water unless I was absolutely sure 100% I knew what I was doing. I learn visually I would like to work alongside someone in my local (San Antonio) before I would consider myself knowable.