Know your water report & filter/treat your water to style
There's a good reason Ireland is known for their stouts and the Czech Republic is known for their Pils. They brew beers best suited for their water based on the minerals in them. At the very least, owe it to your beer to filter it through a charcoal filter, or add campden tablets to clear up chlorine if your water is treated. The largest ingredient in your beer is water. Treating it to get rid of chlorine or whatever well-water bugs exist and treating it to get the right pH and alkalinity is what separates good beers from great beers. Get a copy of your water report, know how to read it, and if you want to brew to style, make adjustments using various salts.
If you're doing an all-grain mash, use 5.2 pH stabilizer. Some brewers contest that 5.2 will add a salty flavor to the beer, while other proponents of 5.2 defend that it does not. The alternative is to add comparable salts to bring the pH down. Believe it or not, you'll get more tannins out of your grains from a higher than normal pH than what you'll typically get out of boiling your grains or squeezing the grain bag during a BIAB or partial-mash. Classic decoction mashing would involve brewers separating out a portion of the mash into a separate kettle, bring it to a boil, then add it back in to the main mash tun to bring the mash temperature up to the next decoction.
For all-grain brewing, knowing your water and filtering/treating it appropriately is an absolute must in order to brew excellent beers.