Help With Water Profile

I've been brewing all grain for some time now but feel like my beers always lack something to really make them awesome and I'm beginning to think that water is the culprit since I feel the rest of my processes are pretty solid and I've completely ignored my water parameters, though I did recently start using one of these water filters.
http://www.morebeer.com/products/water-filter-kit-10-inch.html

I brew mostly IPAs in 5-10 gallon batches and as I understand it sulfates and their ratio to chloride is important to bring out the right hop bitterness.

The water profile for my county is about halfway down the page here http://www.gswater.com/westorangecountyCCR/

With this water profile, what if anything should I add to to get my numbers right and when should I add it?

Sorry for the newbie questions - I'm just wrapping my head around all this science.

 

If I'm not mistaken, that is typical Colorado River water and its well mineralized. The most important thing to add to that water is an acid to neutralize the alkalinity. If you haven't been doing that, you have little chance of success.

Regarding mineral additions, I'm not sure that you would want to add any mineral content to that water. Many ions are at decently high levels already. The only one not quoted was the sulfate content.

 

Thanks for the reply. I have not been adding an acid so there's something for me to improve on.

Regarding sulfate, as you mention it is not listed. Does that mean it's not present or just not tested for? In either case would you add something to raise sulfate?

 

Sulfate was not reported, but its typically pretty high in Colorado River water.