I think the mystery lies in the elemental makeup of the extract producers water. If they use a more alkaline water or one high in sodium and the brewer doesn't know this, then the brewer might unnecessarily add more of this element to his RO water while trying to create a profile.
Something is always fermenting....
"It's Bahl Hornin'"
Kegged: Sour Saison, Pale Ale, Aggie Ale, Firestone DBA, De Koninck Blonde
Bottled: Belgian Quad (Grand Reserve), Derangement (Belgian Dark Strong)
On Deck: Pliny the Younger