got my analysis from ward labs and according to palmers how to brew it looks like my water is really only suited for darker beers. The numbers are as follows (all in PPM)
Total Alkalinity- 171
Iron- below detection limit
according to palmer my bicarbonate is too higher for pale ales and lighter beers of the like. My plan was to set up a R/O system and build my water profile from scratch, after reading into building water it seems like a daunting task and i have heard horror stories of salty brews from people who tried (and failed) to build water. My question is how can i lower my bicarbonate to acceptable levels without diluting my other minerals? or can somebody direct me to a thread or book or both that will teach me how to build my own mineral profile ?