My studies have made it much easier for me to understand home brewing because I already had a strong understanding of malting and fermentable sugar production. However, I don't know how much practical use my research or other brewing science research is for the home brewer, especially the home brewer that does an isothermal mash. A lot of brewing science, or the part that I'm familiar with, has to do with predicting (e.g. fermentable sugar production potential of malt without mashing it). This isn't really important for the home brewer.
The water chemistry research could potentially help the home brewer but that's way outside my level of expertise. It appears a lot of threads in this category are water related.
It never hurts to know more about a process. The ability to understand what is happening biochemically during each step allows you to tweek your procedure with a strong theoretical understanding about what SHOULD happen. However, the home brewer doesn't need to know how beta-amylase hydrolytically cleaves the 1,4 bond thus releasing beta-maltose. They just need to know that sugars are produced during mashing and they produce them better at certain temps.