I brew more middle of the road beers...Pale/Amber Ales, Bitters, Porters, Stouts which my water does very well with but I still have to acidify or add alkalinity depending and I have gotten away from chasing any water profiles or doing any more adjustments then necessary. I do not brew many light beers, pale beers, lagers but when I do I certainly have to adjust for those. Beer is pretty forgiving, if you enjoy the end result now, makes you wonder how much better they could be or maybe not. Have you ever checked mash ph or boil ph to see where you are ending up for these lagers?
On a side note, my last Kolsch I pre-boiled the water and I swear I made one of the best beers I ever have, certainly better than any other Kolsch where I only adjusted the mash with acid. I don't really know if the processes are doing something different, but I seem to have experienced different results.