Originally Posted by hector
I was also suspicious of distilled water which I used by my previous batches . Therefore , I used spring water for brewing the existing batch .
spring water's great, i use it a lot for lighter beers. distilled, i'd stay away from unless i was adding minerals to the distilled to replicate some region's water.
when i first started, i had some beers come out water-y, in my case it was due to over carbing my brews, i was using the 5 oz that come with kits, or just doing 5 oz when i didn't use a kit. i've since found out that 5 oz is a lot for 5 gal of most styles of beer, started using a priming calc to get the right amount of sugar for the batch and the water-y flavor has not since surfaced.