Spurtrax wrote:Is water run through a RO water filter system the same as distilled water?
Technically, no, but practically speaking for brewing purposes, yes. Distilled water has had all the ions (except for hydrogen and hydroxyl) removed. RO water has had 90 - 99% of the ions (rejection depends on the particular ion) removed.
Spurtrax wrote:Will the RO reduce the hardness of the water to the point it is pretty neutral and I would need to build every water profile from scratch?
It removes not only the hardness producing ions (calcium and magnesium) but all the others too. If your water is hard it is a good idea to soften it before feeding it to an RO system. You won't get better water but the membranes will last longer (won't get crudded up with calcium carbonate).
You will need to supplement the minerals in RO water but you shouldn't worry about profiles except in the broadest sense e.g. brew Pils with water low in mineral content, brew Export with water high in mineral content, brew Burton ales with water high in sulfate.
There is a set of guidelines at
http://www.homebrewtalk.com/f128/brewin ... er-198460/