I think pils water is really forgiving and there is a wide range of acceptable choices provided there little to no alkalinity. I build mine from distilled, keep it balanced, with all under 50ppm. I have also done a few 100% distilled and that is good too. I never did side by sides but dang if I could really tell the difference... That said, the key to dry and crisp is a lower pH 5.2. 4-5% acid malt gets you there but I am looking forward to going LODO someday and plan to try homemade sauergut. I will probably just add a bit of CaCL to distilled again once I start messing with SMB. KISS.