Damn damn double damn... I've screwed myself.
Last summer & fall, I used spring water for all of my homebrews. Then I started boiling 7 or 8 gallons of tap water the night before, and letting it sit overnight to cool. Both of these worked well... the spring water beers definitely were the best of all of them, that could just be coincidence, or it could be factual.
Recently I started all grain brewing... and for some lazy-ass reason, I used tap water. I've now noticed that my chocolate stout, dunkelweizen, AND brown ale all have the same bitter taste to them. Unfortunately, the last batch I did, the brown rice lager, also used tap water. Well... never again. I'm either going back to boiling it the night before or just ponying up the $ to buy spring water each time.
Having the right water really does make an enormous difference... go figure, your beer is mostly water in the end, so it really should be one of the most important ingredients.
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I hear you, brother. Water is the stuff.
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