There's some misinformation in this thread I want to try to correct.
First of all and maybe most important: that Wakefield report is not valid for ANY other community. It's really only valid for Wakefield at the moment of the test. Wakefield gets some water from another source (its own reservoir called Crystal Lake). Since the Town blends water, it is very difficult to know what's in that water at any given time. One day it might be 90% Crystal Lake water (especially in the winter when demand is low) and another day it might be 90% MRWA water. Here's the MassDEP document that describes Wakefield's system:
http://www.mass.gov/dep/water/drinking/3305000.pdf
Also, there is no chlorine in MWRA water in the Boston area. MWRA uses Ozone for disinfection at its plant in Central Mass. MWRA uses chloramines for secondary disinfection. More here:
http://www.mwra.state.ma.us/04water/html/watsys.htm (Note there is chlorine in the MWRA water in Western Mass, it is treated separately).
MRWA actually releases monthly reports (most water systems don't, so we're lucky with this):
http://www.mwra.state.ma.us/monthly/wqupdate/qual3wq.htm
If you're brewing, especially all-grain, with MWRA water you should note that the ion levels are generally very low. You might note that the chloride to sulfate ratio heavily favors chloride, but both are probably too low to matter. Use one of the online calculators to figure out what you should be adding to the water and you can make great beer. MWRA water is an awesome resource because the water is a blank canvas, it's so soft you can make it into water you want.
Brewticus: In the 4-part water series for Brewstrong, Palmer and Jamil stating that there was no link between floride and taste in homebrew, at least at the levels of floride we see in tap water. Can you expand more on your floride concerns?
Good luck,
Todd