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Water may be the problem, but I'd focus on some easier solutions first. Confirming mash temp with a second thermometer. Mashing a little thinner (1.5-1.75qt/lb)and cooler (145-149F). And I would strongly recommend repeating one of the same beers you've already made so you can compare the end result with a prior result. THIS IS VITAL otherwise you really ...


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pH does affect attenuation ^^ Refer to the link for info on pH and attenuation ;) http://braukaiser.com/wiki/index.php?title=Effects_of_mash_parameters_on_fermentability_and_efficiency_in_single_infusion_mashing



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