Water Profile Help?

Extract/Partial Mash Brewing
1

I have brewed two British style beers lately (an ESB and an Old Ale) and both of them had off flavors. I’m thinking that it may have something to do with chlorine or chloramines in my water? I use tap water and have never used Campden tabs. Based on a recent thread, I think I’m going to use filtered water and campden tablets to at least rule out some issues.

Other than that, with the water profile below, should I be doing anything else?

pH 9.4
Total Dissolved Solids (TDS) Est 226
Electrical Conductivity, mmho/cm 0.38
Cations / Anions, me/L 3.3 / 3.7
ppm
Sodium, Na 14
Potassium, K 3
Calcium, Ca 29
Magnesium, Mg 14
Total Hardness, CaCO3 131
Nitrate, NO3-N 4.9 (SAFE)
Sulfate, SO4-S 16
Chloride, Cl 35
Carbonate, CO3 12
Bicarbonate, HCO3 58
Total Alkalinity, CaCO3 68

2

Yes, disinfectant removal is critical to beer flavor. It takes very little chlorine or chloramine to add perceptible chlorophenols to the beer.

The only other issue might be with alkalinity in some styles. I suggest reading the Water Knowledge page of the Bru’n Water website to learn more about disinfectants, alkalinity, and brewing water in general.