I keep getting a weird twangy or sharp aftertaste in most of my brews. I thought it was from using extract but just tried one of my first all grain brews and it was still there.The only brew that did not have this was a lager I made where I used RO water for it but also lagered it by moving it to a secondary fermenter and using lagering temps etc. My ales have been temp controlled and never gotten above 68ish degrees. I'm wondering if it is in my water possibly? I used campden tablets so it should not be cloromines. The taste is not super noticeable in really hoppy beers like an IPA but is very pronounced in a low hopped wheat or light beer. I am kind of zeroing in on my water but could it really give this kind of flavor?