bughunter
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Usually with acidulated malt or food-grade lactic or phosphoric acid.

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You didn't say whether you rehydrated the yeast or not. Best practice is to rehydrate dry yeast in about 10 ml of water per gram of yeast. That would mean about 115 ml (about half a cup) of water for an 11.5 g sachet of US-05. brewwithfermentis.com/tips-tricks/yeast-rehydration

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Indeed water can have a huge impact on beer flavor. If you are using extract then distilled water is fine as-is. If you're doing all-grain, then you might want to add some minerals to the distilled water for better flavor and mash efficiency. I use the Brewer's Friend water calculator: brewersfriend.com/mash-chemistry-and-brewing-water-calculato‌​r

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I don't really care if you're convinced; you're free to believe whatever you want to believe. For the benefit of anyone who might stumble upon this thread later, I'll point out that the study you cited investigated the effects of aluminum in drinking water. It is irrelevant to this discussion, as indicated by this quote from the study itself: "The use of aluminium cookware, utensils, and wrappings can increase the amount of aluminium in food; however, the magnitude of this increase is generally not of practical importance."

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Note the rate of consumption in that study: 200 mg of aluminum per kg of body weight per day. That equates to a 150 lb. human ingesting about 13.6 g of aluminum per day. At that rate you would consume an entire Update International 10-gallon aluminum pot in less than eight months. And impairment only occurred at doses exceeding that amount. Aluminum is safe for cooking (and thus brewing). US National Institutes of Health: nlm.nih.gov/medlineplus/ency/article/002461.htm

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