Congrats.  Water can be frustrating.

I brewed with well water when I started that had low amounts of sulfur.  I ended up mixing it 50/50 with spring water.  That helped considerably.  I probably should have just gone with 100% spring, but was too cheap.  Brewing stouts, brown, and amber ales helped.

I have since moved to town where we actually have pretty good water.  I use that exclusively now.

What were your numbers before and what are they now?

Generally if it tastes good you can brew with it. Calcium amounts can dictate styles i.e. the more calcium the more dark and black patent you can get away with.