Spokane Valley water
Total Hardness 138
Nitrate 1.5 (SAFE)
Carbonate < 1
Total Alkalinity 124
My city water supply has fairly high bicarbonate level, but it is still low enough to be acidified using 70% or 85% phosporic acid when required without causing off flavors. Also, this water does not contain chlorine or chloramines, so I usually brew straight from the tap. Hoppy, light colored beers typically get gypsum, calcium chloride and the phosphoric acid, dark beers might get a little pickling lime rather than phosphoric acid.
I do 50/50 with bulk purchased RO water for beers calling for soft water, such as Czech pilsner.
And I also use the paid version of Bru'n Water
. I haven't lab tested my tap water different times of the year, but have talked with the water district who've told me it varies little throughout the year, which has been confirmed by my experience of hitting my pH year round based on the single water profile I use in Bru'n Water. I always check my mash pH with ColorpHast strips, estimating the actual pH as .3 higher than indicated per Kai's and others' tests.