If it is more bitter than tangy I would bet on not cooling the wort down fast enough. If it taste like burnt tea, I bet its over heating and/or squeezing out the grains.
Hedging my bets here, it could also be the water but I have not had that problem... I like bitter beers.
In Primary: Belgium Chimay clones.
In Secondary: Braggot, pale ale, end of the world white.
Conditioning: Mead, Cider, braggot, Belgium Wheat.
On Tap: Clones, Chimay Blue, Red, Porter, malted cider.
Bottles: Far, far, too many to list.