Water is important! All grain brewers have to "condition" the water but I'm talking about the water us partial mash brewers use. In the past I have bought filtered spring water from Walmart. Not to be confused with reverse osmosis. As a result, I've never been happy with the finished beer. After all what is important here? I simply used tap water for batch of American Ale I brewed last week. Our tap water tasted pretty good so I poured 6 gallons 48 hours before the boil. I am told the chlorine evaporates resulting in usable brewing waters.
I do add a tablespoon of gypsum to harden the water which I'm told is preferred. Any comments are appreciated!