You're right on all three fronts. My tap water recently nose-dived in pH, so I need to get a new analysis; I'm a chronic under-pitcher which I know is particularly frowned upon for lagers; and I struggle with finding the optimal fermentation temperature for my lagers, high 40's and my yeasties stall, low 50's and I don't get the flavor profile I want. It still makes beer, but it's just not where I want it yet...