Bitter aftertaste in my pales. Is it my water?

[mabrungard]

Why? I'd like to know more about this. (because i only have access to high bicarb water so i acid the **** out of it)

The reason is that you are adding a lot of acid to neutralize a lot of bicarbonate. That acid adds a lot of its anion to the wort. Anions like lactate, sulfate, chloride, and citrate do add flavor to the wort and at some point, they are too much. When neutralizing low to moderate bicarbonate content, you can probably get by with the acid addition. Its when neutralizing a lot of bicarbonate that the specter of off flavor can arise.

 

[The_Glue]

The reason is that you are adding a lot of acid to neutralize a lot of bicarbonate. That acid adds a lot of its anion to the wort. Anions like lactate, sulfate, chloride, and citrate do add flavor to the wort and at some point, they are too much. When neutralizing low to moderate bicarbonate content, you can probably get by with the acid addition. Its when neutralizing a lot of bicarbonate that the specter of off flavor can arise.

So as long as I can't taste the added acid I'm fine? I use phosporic acid for lower flavor contribution.

 

[mabrungard]

So as long as I can't taste the added acid I'm fine? I use phosporic acid for lower flavor contribution.

Well, you could simplify it even more than that. If the beer tastes better with whatever acidification than it did without acidification, its good.