No worries. I'm trying to get you to think outside of the box. I'm sure you're familiar with the huge thread about HF in here. Plenty of info to digest. Since the NEIPA coming into fruition, everyone has tinkered enough with water profiles that it's pretty obvious it's a component, but far from the final puzzle piece.
I'm very familiar with HF, and enjoy it quite often. I'm done chasing the water dragon, and have looked into the rest of my process, and it has done a great deal more than toying with mineral amounts.
Try looking into pH, not just in the mash, but throughout the process. Think about fermenting under a bit of pressure if possible. Freshness of ingredients, especially hops is paramount. Think about how well you're storing your hops. Of course, yeast choice is important, and refer back to fermenting under a bit of pressure. Think soft, round, but bright flavors. Balance is key. Beware of the hop flavor bomb that everyone is after. It's palette fatiguing to me. He's all about balance. Just enough, and the right amount of everything all in the right places.
I'm more interested in his Farmstead Ales now, and his Stouts...amazing. Totally different animal, but love them.
It's all about the mouthfeel, and he's constantly obsessing over it.