Water Chemistry

[BrewCity]

Just wondering if anyone in Cork is treating their brewing water? I am thinking of ways to tweak my brewing water -- specifically looking to add gypsum. I am in Zone 2, same as Carrigaline, Bandon, and Macroom. Any advice?
http://www.corkcoco.ie/co/pdf/129280630.pdf

[mr hoppy]

There's another thread in the Rebel forum where Dara and myself posted results of some tests we did and other helpful info and links. I think it's called Water so it should be easy to find.

A key question is where your supply is coming from. If it is Inniscarra (which a lot of peoples would) your water should be perfect for brewing any beer, even very pale ones except for the level of calcium. I usually just add a teaspoon of calcium chloride to the mash for malty beers, or gypsum for hoppy beers in 23l to get over that. More gypsum will give the beer a more mineral flavour and is supposed to round out bitterness. Marston's Pedigree is brewed in Burton on Trent which is known for it's gypseous water so probably not a bad reference for what that might do to your beer.