Originally Posted by boo boo
You're doing extract brews, so your water profile shouldn't matter much as long as the water tastes good and there isn't any chlorine or chlorimine in there, as it wouldn't be with spring water.
High tempertutres will cause off flavours.
What was the OG ?
True. And, I am sure we both know this, but it is worth mentioning for the sake of the discussion.
Here's the catch. If water employed has high mineral content to begin with, then the supplemental mineral content stored within the dry or liquid malt extract will perform an unpredictable water modification.
In the case of our local water which is ridiculously soft but has a chloride:sulfate ratio of 27:8, my extract brews always came out very malty. The end result was that for the life of us, we couldn't figure out what was going on to make the beer so malty regardless of style; that is, until we discovered this wonderful online forum.
Having benefitted from the information picked-up here, I only hope to pass it along in order that such information may be of continual benefit for others.