So I want to brew Edwort's Oktoberfest with Kolsch yeast. I'd also like to try to adjust my water to hit the right profile.
Washington, DC water (from local water report, not beersmith):
Cl 33 (I use a brita filter, which should get rid of most of this)
Munich (per beersmith):
If I try to use gypsum to bring up my calcium, I'll raise my sulphate which is already way too high. So I can add 2 or 3 grams of calcium carbonate instead.
If I raise my HCO3 with baking soda my sodium which is already a bit high goes through the roof.
How can I balance this stuff? How can I lower something that is already too high such as my SO4?