Originally Posted by jmf143
Have you considered the amount of bicarbonate you have in your (tap) sparge water and its affect on sparge pH? You might have been extracting tannins before you switched to using distilled water for sparging.
Thanks for the suggestion. PH is on my list of troubleshooting the issue. Strange thing is my PH when measured at Mash is low. Also the beers with off flavor have had no head. I'm measuring with ph papers and realize its less than perfect. The above two items leads me to believe bicarbonate is very low. The water company tells me the water source is river fed, so ion concentration are highly prone to changes in rain. I've spoken with local brewery (hofbrau haus) and they tell me tap from river is great left untreated (I.e. no ro or filters).
One step at a time. Btw, is there a ph meter you recommend??