Originally Posted by JordanThomas
First thing that jumped out to me (and please, correct me if I'm wrong) is your water type: distilled.
I know people argue that extract has minerals in it, but wouldn't you want to use spring water??
agreed. Think of brewing with completely distilled water like cooking without salt. I'm sure it's not the sole cause of your problem, but the appropriate water chemistry acts as a vehicle for flavor in a beer. I realize the extract has it, but only to an extent that I believe to minimal.
But like I said, I doubt it can take 100% of the blame