I apologize, that these questions are common...but after a lot of searching I'm still unsure.
Now, I'm starting to look into my water, to see if maybe playing with the profile will give my a beer a little more "oopmh" towards improvement. I finally installed an inline carbon filter to filter my Baltimore City water. Anyway, my questions are:
Do I add salts to achieve a water profile of a city known for that style? (Or is it all that important?)
Are salts added to successfully hit ph 5.2 for that specific style?
If I was trying to match a city profile for a pilsner, is that going to get me to the right pH? I remember reading that the soft water still required a acid rest to obtain the correct pH.
Sorry again for these questions.