Ah the water question...
I have three types of water available that all vary during the seasons: City well water, softened water and reverse osmosis. Basically I've settled on what works for me and no longer worry or obsess about my pH. I suppose an updated Ward report might be helpful as the area is importing some of the water now.
We have high bicarbonate alkaline water suitable for brewing Brown ales and darker and simply practice dilution when needed.