Water?...

Had a sip of the new IPA yesterday as an unofficial tasting. Smell was fantastic, taste however had that same late oddness that I've had in a few of my Pittsburgh beers. Wondering if it's the water, considering I think that I've resolved most other problems with the small batch approach and am happy with the process otherwise as it. Water analysis compared to Cleveland posted below for easy reference for me in the future. Will either try using carbon filtered water for the next batch or even tweak the water chemistry a bit. This would be new as I've never had to do this before (good brewing water in Cleveland).

Cleveland:
pH   7.5
Total Dissolved Solids (TDS) Est ppm   170
Electrical Conductivity, mmho/cm   0.28
Cations/Anions, me/L   3.0 / 2.7
    ppm
Sodium, Na   10
Potassium, K   1
Calcium, Ca   35
Magnesium, Mg   10
Total Hardness, CaCO3   129
Nitrate, NO3-N   0.3 (Safe)
Sulfate, SO4-S   12
Chloride, Cl   13
Carbonate, CO3   < 1
Bicarbonate, HCO3   97
Total Alkalinity, CaCO3   80
Flouride, F   1.14
Total Iron, Fe   < 0.01

Pittsburgh:
pH 8.6
Total Dissolved Solids (TDS) 117
Electrical Conductivity, mmho/cm 236
Sodium, Na 18
Calcium, Ca 52
Magnesium, Mg 22
Total Hardness, CaCO3 74
Nitrate, NO3-N 1
Sulfate, SO4-S 39
Chloride, Cl 50
Total Alkalinity, CaCO3 30
Total Iron, Fe 0.016
Free Chlorine, Cl2 1.5
Pittsburgh Trout, 0