Originally Posted by ILoveBeer2
Using distilled water without minerals may be part of the problem. Taste distilled water compared to spring water and you will know what I mean.
Distilled water is fine for brewing, especially for extract brewing. The extract has already been mashed and doesn't need anything added to it.
I use RO or distilled water for brewing all the time.
I'm not sure what the OP means by the "beer taste" going away too quickly. A good beer doesn't really linger on the palate, so I'm not sure what is going on. Is it not firmly bitter on the swallow or something like that?