Kayos

Recipes 

It's obviously hard, can this be causing my metallic off-flavor? I am trying to see if I should be looking at other my alum. pot, ss braid, ........but this flavor is like licking a nickel my last 3 brews - from a wheat to an ESB

Calcium: 107
Mag: 33.8
Chlorides: 71
Sodium: 86.1
Potassium: 3.3
Hardness CaCO3: 407
ph: 7.47
Alkalinity as CaCO3: 240
Nitrate (As NO3) 16.8
Fluoride: 0.40
Sulfates: 226

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Being Dealt (kegged): Dynamite Red (Hop bursted), Hooligan Pub Ale
Primary: Nada
Primary #2: applewinder
Big Blind: Wit
Small Blind:
Tasty Remembrances: APA, The Bonaduce (irish Red), runners stout, ridgeback brown, Pilsner the deacon (Ale temp fermented Pils)
from my big ass computer sitting on my floor

Nateo

Recipes 

You've got really hard water. You'd be a good candidate for dilution with distilled, or RO water. I'd try brewing with filtered/RO water first before I started looking at my equipment.

__________________
To paraphrase Dr. England - "Off-flavors smooth with time. So do mountains. Brew it right from the start!"

My blogsite: http://nateobrew.blogspot.com/

Kayos

Recipes 

I used to brew with my RO, but since going to AG a couple years ago, I thought I'd need some minerals. I usually brew darker beers/ Should I do like a 1:1 dilution or even 2:1 RO?

__________________
Being Dealt (kegged): Dynamite Red (Hop bursted), Hooligan Pub Ale
Primary: Nada
Primary #2: applewinder
Big Blind: Wit
Small Blind:
Tasty Remembrances: APA, The Bonaduce (irish Red), runners stout, ridgeback brown, Pilsner the deacon (Ale temp fermented Pils)
from my big ass computer sitting on my floor

ajdelange

Recipes 

I'd guess that your problem probably is with the water. Were I confronted with this water I would install an RO unit and brew with a blend of that with some of the tap water. Nine parts RO and 1 part tap would give you pretty reasonable numbers for all the ions.

Kayos

Recipes 

I do have an RO system already....9:1?! Wow...wouldn't that be each of my numbers / 9? That seems like not enough.....

Maybe I should know what I'm shooting for here....is there a pretty neutral profile to shoot for before additions? guidance?

Seems like 2.5 or 3:1 might be about right for UK beers.....

__________________
Being Dealt (kegged): Dynamite Red (Hop bursted), Hooligan Pub Ale
Primary: Nada
Primary #2: applewinder
Big Blind: Wit
Small Blind:
Tasty Remembrances: APA, The Bonaduce (irish Red), runners stout, ridgeback brown, Pilsner the deacon (Ale temp fermented Pils)
from my big ass computer sitting on my floor

strat_thru_marshall

Recipes 

water profile should be recipe specific, there is no one water profile that will suit every style. I'd start by listening to the 4 water episodes of brew strong, and reading the water chemistry chapter in how to brew.

Kayos

Recipes 

OK, I will do that.

What happens if I want to keep my calcium, but reduce my Mag (like dublin)? Is there a way?

__________________
Being Dealt (kegged): Dynamite Red (Hop bursted), Hooligan Pub Ale
Primary: Nada
Primary #2: applewinder
Big Blind: Wit
Small Blind:
Tasty Remembrances: APA, The Bonaduce (irish Red), runners stout, ridgeback brown, Pilsner the deacon (Ale temp fermented Pils)
from my big ass computer sitting on my floor

strat_thru_marshall

Recipes 

dilute with distilled to the desired mg levels and add back chalk, gypsum, or calcium chloride (depending on sulfate levels and desired residual alkalinity) to reach the desired ca level.

I'd also be concerned with the Na levels in your water. That seems like a lot of sodium for most styles.

Kayos

Recipes 

Wow, you're right. I was looking at London because I just made an ESB, but London seems to have exceptionally high Na levels. I think the right way to go is probably just use RO and add salts as needed per brew.

__________________
Being Dealt (kegged): Dynamite Red (Hop bursted), Hooligan Pub Ale
Primary: Nada
Primary #2: applewinder
Big Blind: Wit
Small Blind:
Tasty Remembrances: APA, The Bonaduce (irish Red), runners stout, ridgeback brown, Pilsner the deacon (Ale temp fermented Pils)
from my big ass computer sitting on my floor

indianaroller

Recipes 

Are you making sure that your mash ph is in check? With that high of bicarbonates you will easily over shoot your ph, causing tannins to be extracted.