Thanks for all the advice.
I brewed some of my house recipes and they just didn't taste the same, and the only variable that changed was the water. Which led me to research what my new water was like.
I did some research on water chemistry and now my head is spinning, but I do feel that I learned some things.
It looks like Pilsners and other light styles will be best if brewed with RO and some Calcium.
Bitter beers will either require acid, additives and or dilution.
Malty Ambers and Dark beers can be brewed as is.
Your take on Pilsners is correct.
Hardness in itself is not a problem, as you want Ca in the water for various reasons. Mg is not bad either, if not to high.
Alkalinity is a problem, and that is why you can try acid, boiling, or slaked lime treatments. All of those take some time and work on your part. All of those techniques will drop the alkalinity, and boiling takes out some of the Ca too. The flavor ions, Na,Cl, SO4, are not dropped with those techniques.
I find RO is the way to go for me. I have used a blend of RO and tap for a couple of beers. It is easy for me to just use RO and add some brewing water salts.