Bitterness on extract brew

[Chris77]

Done a few extract brews now but there coming out overly bitter after some ideas of what else to try or I'm doing wrong.

I'm using tap water, wiltshire is classed as fairly hard 19.32 deg clark.

My normal method is do the extract kit with tap water boil the 8-10 ltr add extract and hops etc then the lot goes into the bucket via a sive. This is then topped up again with tap water that has been treated with 1/4 of cambden tab. I leave over night then add dryed yeast direct.

Been using a fish tank style heater set at 21Deg.

Then when its stopped and stable its transfered into a corny and left.

should i treat the water for the boil part or will the boil drive off the chlorine ?

Should I filter the water would this make a difference, if so what filter is best?

[Jim]

Yes to doing something about the chlorine - the easiest way is to add 1/2 a campden tablet to each 5 gallons of water before you brew with it. (if you're adding 1/4 tab to less than 2 or 3 gallons of water it's too much, though doubtful that it's causing a problem)

Re the dryness - hard to say what that is given just the information you've provided. We need more, e.g.

Yeast strain
Recipe (particularly the amount and alpha acid rating of the hops)
Initial and Final gravity

Just for a start.