Originally Posted by mabrungard
The pH of the tap water is a non-issue. Its the alkalinity that has a larger effect on mash pH. In the case of the OP's water, alkalinity is low and the pH of the mash should drop quite easily. You even get by without acidifying this tap water for sparging usage.
This has been the case... when I measure pH during mash, it is usually between 5.2-5.4, which I thought was decent.