Originally Posted by bassplayer142
The water source and pH were my first concern but I was kind of talked down by the local guys at our brew supplier. They rationalized that many people use Detroit's water system and don't use any additives.
Many people are also bad at their jobs, and many people make crap homebrew. Just because people do it doesn't make it a good idea.
I don't know if your mash pH is the only issue you have going on, but if you want to track down the problem, start eliminating variables. PH is an easy one because it's objective and measurable. It may or may not be the reason behind your metallic beer, but I'm certain it will make your beer better.