Few weeks back brewed an IPA (2.25gal batch size), first time with treated distilled water. used 3.46g Gypsum, 1.03g Epsom, .36g table salt, and .67g CaCl- ,, bottle conditioned with pineapple juice again, popped a half bottle tonight. It was the most crystal clear looking thing we've ever made. High hopes coming from the nose, great hop and tart aromas, then it was like drinking sparkling white wine or something? It just seemed thin, and it's like the hops didn't work or something. Plus not much pineapple flavor shining through, sweet or tart. All of this contrary to our last pineapple IPA which had everything we wanted. Sooooo, did we just not treat it with enough salts? What happened? I remember having a tough time getting the strike water to read on the pH strips, it must've been way under for it not to read on the strips. Guessing. Any help?