I have a Blichmann Brew easy and have heard water chemistry is very important since there’s no sparge or that you’re constantly sparging. I really don’t know where to start. I don’t know where certain levels should be for different styles, what to add etc? Thanks in Advance.
Do you use any brewing software? Beersmith, Brewfather, Brewers Friend, etc? Are you using tap water, Reverse Osmosis, or Distilled? It all starts with your water source. I avoided water additions for almost 10 years because it was just one of those things my brain could not compute. (Still can't.) I usually brew with distilled water and build the profile from there. Switching to RO water soon. I use the water calculator in the Brewfather software, and its pretty easy. @VikeMan has the answers with BrewCipher software as well.
I use the free version of BruNWater, which has a tutorial page. It's really not that hard after you get a brew or two under your belt. You just need a handful of salts that are not expensive (calcium chloride, gypsum, Epsom salt, baking soda, etc)
Get one of the above mentioned softwares then do a little searching here or other forums. The science of it seems a little much for me, so I'm just copying other brewers. Still strange that I brewed so many quality beers with tap water until... one day. So far, altered water has improved things a lot.
