I've only just started using Bru'nwater so my experience with water chemistry and additions is limited.
The last two batches I have brewed (a Bavarian wheat and a Belgian wit) I have used the yellow balanced profile and used additions of calcium chloride and lactic acid per the spreadsheet.
Both of these batches have tasted off to me. It's hard to describe, but the wit has an odd bitterness and a bit of an oddness to the nose. I thought it was maybe yeast at first (could be, I've only just tapped the keg) but I'm not so sure as it's not a yeast flavor I've gotten before.
Both batches have been partial mashes with pils and wheat supplemented with Breiss pils extract.
The lactic acid is old. Maybe 10 years? I have no recollection of where it came from, but it had been unopened until recently.
The wit is supposed to be served on Saturday at a party, but I'm not sure I can serve this beer.
Is it possible to get off flavors from water additions? The additions were 0.4g of calcium chloride in each the mash and sparge water (2 gals each) and the lactic acid was 2ml in each. These don't seem like significant amounts.
I recall that Breiss uses water that has high sodium (IIRC) but the beers don't taste salty.
I don't think these are infections. The wheat beer had a milder off-flavor but no one else seemed to notice it. I has not gotten worse over time.
Both beers were in different fermenters and different kegs. I used the same racking can and tubing.
Is it possible to get off flavors like this from water additions? I assumed these would be improving the beer, but right now I'm regretting doing them.