[beerlord]

I've been using an RO filter for almost a year and for the most part, my beers have shown a good improvement.
However, I've noticed an almost metallic type bite to a few and though I've tried a few water calculators, I've found Bru'n Water to work best for me.
My question is, since I haven't used acidic malts or lactic acid, would I be better off using some lactic acid and reduce the gypsum, calcium chloride and epsom a bit more? 
I make mostly IPA's and pale ales and stouts and my darker beers are much more enjoyable and I don't seem to have any problems with them. The aroma has greatly improved and the beers aren't bad but just not great.

[zwiller]

Measure TDS recently? 

[beerlord]

Yes, every time.  Usually under 10.

[Stevie]

Any rust or iron in your system? Even a small bit in the kettle can cause and off flavor.

[beerlord]

Nope, my water is pretty darn good as it is for many beers.
I keep wondering if my ph meter is off though I've got 2 and they both read very similar. 
I've wondered if there is a slight infection going on to cause an off flavor and may try some Iodopher instead of Star San next brew day just in case something funky has visited.
I keep a very clean brew shop and never have had an infection. Got a keezer to keep the ferementers at 65-66 so I don't believe either of those are the culprit.
Still very drinkable.

[zwiller]

What is you mash pH target? 

[beerlord]

5.3-5.35

[kramerog]

The hashness could be coming from excess magnesium in the epsom salts.  What levels of magnesum do you have?

[beerlord]

Thanks for the idea.  My year old water report shows 11 ppg magnesium. I've not idea what the RO filter removes and many of my beers I add 2-4 grams of epsom depending on the grist.

[zwiller]

RO should get take most Mg that is present in tap out.  That sounds like a bit much.  How much ppm Mg does BNW show?  Over 30?  I never use epsom and use gypsum (ALOT) to sulfate load for IPA. 

[curtdogg]

I've been using an RO filter for almost a year and for the most part, my beers have shown a good improvement.
However, I've noticed an almost metallic type bite to a few and though I've tried a few water calculators, I've found Bru'n Water to work best for me.
My question is, since I haven't used acidic malts or lactic acid, would I be better off using some lactic acid and reduce the gypsum, calcium chloride and epsom a bit more? 
I make mostly IPA's and pale ales and stouts and my darker beers are much more enjoyable and I don't seem to have any problems with them. The aroma has greatly improved and the beers aren't bad but just not great.

FWIW, my Sulfate/Chloride Ratio is 5.3,
I get 221ppm from gypsum and 41ppm from Epsom salt. I get  45ppm chloride from CaCl and 4ppm from RO water then I use Lactic acid to bring the mash pH down to 5.3

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[beerlord]

Won't overcarbing possibly give a twangy, metallic taste?  On a few of these I did set rate up to 30 psi for 24 hours then down to serving psi.  It certainly doesn't feel overcarbed.
But the most recent batch I brewed I tasted before I kegged and it was milder but it was still there. 

I'm definitely trying a few new things this weekend to see if there's a difference.  Lactic acid being one and I may shoot for a higher ph to see how that works out.

Thanks for all the help.

[beerlord]

Would it hurt to add 1/2 a campden tablet to my RO water just as a precaution?   ;l

[Stevie]

Would it hurt to add 1/2 a campden tablet to my RO water just as a precaution?   ;l

Shouldn't be needed with RO if your concern is chlorine or chloramine.

[hopfenundmalz]

Would it hurt to add 1/2 a campden tablet to my RO water just as a precaution?   ;l

RO systems have a carbon filter element to remove chlorine and chloramines, cause chlorine will eat through the membrane, rendering the filter ineffective. So you don't need it for RO.