Water was the last ingredient I tackled, and it was in stages. I started by just adding some calcium chloride, figuring calcium was good for the mash. Turns out it had a rather noticeable effect on my hot and cold break, so I was enticed into learning the whole enchilada. My beers are the clearest they’ve ever been, but I haven’t been using high enough levels of the flavor components to know if I’m improving flavor.