Brew with the water you have.
If it tastes OK out of the tap it'll make good beer.
The only reason I can fathom for getting all exercised over one's water is (1) if something is wrong (like sulfur makes it taste awful or the city puts too much crap in it) or (2) you are entering competition and are trying to emulate (or duplicate) some beer style that is brewed in a geographic region where the water is a major contributing factor. That's it. For the life of me I can't imagine busting my hump to obtain some water profile when the one I get out of the hole in my back yard makes beer that I really, really like.
As to hardness. I happen to like minerals in my beer. I think it makes much better flavors.
Even the question about pH is largely mooted if you can mash your grains and get a product that you like.
I've often, over the years, considered paying more attention to pH. But no matter where I've lived in the East and Northeast, I have been able to brew great beer with no fancy pants crapola about my water.
Now if the pH of your water is way off, you'll know because it'll be hard to get a good conversion when the pH is way off. But for most water, it'll be OK out of the tap AND the mash alters PH anyway so really, if you are going to be pissing around about your pH you have to be sampling & testing it throughout the mash. That is unless your recipe never changes.
In order to get the Ph dead, spot, nuggity, bang on coming out of the gate before you infuse the grain with the strike, you have to have an enormous intimacy with the way your particular grain bill will interact with it. And to get there, well, you're going to be a hell of a lot more sophisticated than I'll ever care to be.
I saw this some where else:
http://www.ezwatercalculator.com/Maybe it'll help you
