Welcome to the new forum! We upgraded our forum software with a host of new boards, capabilities and features. It is also more secure. Jump in and join the conversation!
You can learn more about the upgrade and new features here.
Probably only with all-grain beers it would matter to pay attention.
I brewed my last batch with distilled water (close to 0 ions) and added tsp calcium chloride (needed by yeast I think) and some acid malt to lower the mash ph. I was convinced my well water was ruining my beers so I sent it out to have it tested by a lab and it turned out to be very high in bicarbonate 209 ppm. So now I plan on adding one more process to brew day to combat my water situation.
Some links on water that I have found useful lately.