Lager water

[Witch Doctor Dale]

With a free access to DI water, I'm leaning towards mineral additions for making a pre-prohibition lager. Anyone have any recommendations for mineral additions to make the water proper?
Using this lager to test the new Brewhemoth cooling system, the add-on version. Complete results will be documented on Facebook.
Test #2, using water that started at 65, cooling to 40 (ice additions) as my "glycol", I was able to cool 96 degree water (9 gallons) down to 81 in 90 minutes. The control, 3 gallons of 96 degree water in a bucket cooled to 89. The room was at 65 degrees. Flow rate was under one gallon a minute. Appears to be enough heat transfer to not only mainain the desired temp, but also to pull down to lagering temps!

[JoeHPhil]

Without free access to DI water and while thouroughly intrigued by the Brewhemoth - I was hoping to get a little more info on the 'lager water' question.

So, I normally brew English dark ales thus pretty happy with the St Louis county water. I am expanding my experience to lagers this year. I currently have two recipes 'on deck'.

The first is a bock that appears to have less specific water dependencies, but the second is a light lager using the Wyeast Danish Lager yeast.

Does anyone local have a tried and true addition/process that they do for these styles?

Also, should I do anything different with my starter besides decanting the water on top?