I have been brewing with RO water for about 4 years. My tap water is very hard, and has very high alkalinity. The RA for my water is 200. That makes brewing a Pilsner a challenge.
RO water, gypsum, CaCl2, lactic acid, phosphoric acid, baking soda, and pickling lime are the most used tools. To lower or raise the pH. I might use Epsom salt on occasion, but not much these days.
I highly recommend Brunwater and a gram scale, 0-100 gram range, if you want to really adjust RO water.
Edit - my village has wells. The other towns to the east in the area get the water sourced from Lake Huron. It is not very hard, and has manageable alkalinity. Just saying that water from the Great Lakes is good stuff here in the Midwest.