The low pH of your water is from dissolved CO2 respired by subterranean bacteria. When you posted that your pH was 5.6 that was sufficient - you didn't need to tell us you were on a well. Once your water reaches the surface it is supersaturated with CO2 (because atmospheric CO2 is at a much lower pressure than subterranean), CO2 will leave the water and the pH will rise over time. The RO water comes from the well also and also carries CO2. Some will be removed by the RO membrane. I don't know how much but whatever the CO2 content of the water post RO it will start to come to equilbrium with the atomosphere as well and eventually arrive at a pH probably in the low sixes. When you mix RO and well water the pH will shift but that is immaterial as the pH, especially in the blend, will be but slightly buffered since your alkalinity is already low and dilution will lower it further still.
Whether you have to do anything or not to adjust mash pH depends on the beer. For most beers you will need to add acid in some form. For some dark beers you will need to add base. For some beers the pH will be just right. You could start by looking at the Primer in the stickies at the top of this topic.
As for the safety: typical adults consume nitrate at the rate of 75 - 100 mg/d and vegetarians (Yooper take note) up to 250 as vegetables are the major dietary source. Depending on how many liters of beer you intend to drink in a given day you should have no problems with it. Is this well the source of your drinking water also? If it is and you are concerned I'd talk to the county health department and see what they have to say.
So I don't think you need to dilute just for the nitrate. There are other benefits. The lower the alkalinity the better and in fact IMO (not shared by all) low mineral water makes better beer. There are exceptions and when you encounter one you just dose in whatever is needed.
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