You definitely want to remove chlorine and chloramine from brewing water. The easiest way to do this is by crushing up a half a Campden tablet (potassium metabisulfite, from your LHBS) and sprinkling it into the cold water before you brew. Activated carbon filtering works too, but the flow rate has to be very slow to be effective. Chlorine can be boiled out, but chloramine cannot.
Be paranoid. Chlorine in wort makes beer that tastes and smells medicinal, with signature Band-Aid burps from chlorophenols. If you haven't had that problem, consider yourself lucky. Chlorine level in municipal water usually varies seasonally.
Keg: Simple AIPA (2-row, Chinook, Cascade, WLP090)