Timely thread. I started using a blend of RO water and bottled "spring water" because my tap water gave my beers an unbelievable hop harshness. I have been using about 2.5 gallons of the spring water and 5-7 gallons of the RO water (from wal-mart). I have used this blend for about 7 batches.
I have made 2 Cali Commons, a dry stout, and a holiday ale and they all turned out well. But, I made a 10G batch of APA and split it into separate batches to mess with different hopping schedules and they came out with a funky off-flavor. Not quite soapy, but it's a definite twang. I figured it was a yeast issue since all my other batches were okay. Last night I tasted my ESB. After 7 days in the fermenter it seemed okay, but last night, after 11 days it had the same darn off-flavor as the APAs. Exactly the same flavor.
Could this be an issue with not enough minerals for the heavily hopped beers? That's the only constant I see in the formula, especially since the APA and ESB were not consecutive batches. Next time I am thinking 100% RO water and adding minerals, but I would like to make sure this is my problem before changing another variable.
Anyone else have this problem? Make sense to you?