I appreciate everyone's contribution to my beer education. This forum alone is worth the price of being an AHA member!
Regarding the mineral content of my tap water... I'm in Seoul, South Korea and I don't read or speak Korean, so I don't know what the composition of the city water is here. I work on the military base, so I don't interact a lot with Koreans or speakers of the language. I'm sure I could find out though if I took the time to do so. What I've done in the meantime is use reverse osmosis water I buy in 2.5 gallon plastic jugs from the commissary, which to my knowledge has no mineral content. So I've been adding 2 teaspoons of Burton Salts to my mash water assuming that was enough. If I'm way off, please feel free to correct me as my knowledge of water chemistry as it relates to brewing is quite limited. Would it be wrong of me to presume I am a bit off on my mineral content for a hoppy, crisp tasting IPA? Most of my beers seem like they don't have that edge to them that I'm looking for... in fact, the beer I'm trying to clone is the Green Flash Imperial IPA which has a beautiful hoppy crispness to it.
Thanks for all the help again.