All said as above. Great advice. One more thing - if you don't mind the expense, you can get bottled spring water (ask the company for its spec sheet, because much of it is merely RO water, some add back sufficient minerals to make it perfect for brewing). I use that and have since near the beginning of my brewing, because my tap water is hard and alkaline, so I could only make stouts and porters with it. Add some calcium chloride if it is closer to pure RO water. Most importantly, try to brew the same beer repeatedly to get your process and that beer style down. Best of luck!