Hi Everyone. I'm new to posting anything on the Fourm, but thought I'd ask a questions about Sours. I'm brewing my first Sour this weekend and need advice on the water profile. I use Beersmith for my recipe creation and Brun' Water for my water adjustments. Does anyone have a good water profile for a fruited sour or should I just use my filtered water with no adjustment. I was also thinking of using all distilled water, but not sure the direction. Thanks for any enlightenment you all can give me.