My first attempt at using my tap water with ward lab’s report and Bru’n water to get the proper ph worked! I brewed my house porter which I am very familiar with and I usually brew with store bought spring water and have never measured ph. This time I shot for and got a ph of 5.55. Usually the porter is good (imho), but does have an aftertaste that lingers and is a bit astringent. I’m assuming the mash ph was coming in too low. This time that aftertaste is noticeably gone and the beer is definitely improved. I wish I hadn’t waited over a decade to start playing with water chemistry. Cheers.