I am getting some off flavors in my recent batches. My San Diego water sucks, I dont know how breweries brew such great beer here. In order to lower th Ph to acceptable levels, I use 60% distilled water, and still need to use to many salts, mainly in lighter colored beers. To keep calcium and sulfate levels low enough to make the beer drinkable. I cant put in enough gypsum or calcium chloride to lower the Ph enough. If I get the ph good, I get 80% effeciency, if I keep the mineral levels good, I get 65%. Better effeciency=off flavors. How should I get my water to a good ph level, with using an appropiate amount of salts, without having to make nothing but dark beers, while using my tap water?