Then you probably have a water problem. These compounds can produce off flavors in concentrations less than 1 PPM, and are known carcinogens. Water in our area is hard. We are on the edge of a massive underground aquifer. There are some sources closer to the surface that are soft, but they tend to have other drawbacks, more organic and inorganic matter, pollutants, and higher microbe counts.
Hard water enhances the perception of bitterness.
It can inhibit malty flavors while making dark grains flavors more pronounced. Weather to taste or the style you are brewing, to use hard water or soft relies on the style you are brewing. The only way to know for sure what is in your water source is to have it tested. H2O, pure water is not found in nature. All water supplies are altered by the local conditions.