Reading about the difference between german and czech pilseners, I've
found this quote:
[url]http://www.germanbeerguide.co.uk/pils.html[/url]
"The sweet maltiness of the pils from Southern Germany originated from
the need to reduce the amount of hops because the heavy level of
carbonates in Southern German water caused excessive bitterness if too
many hops were used."

My last batch were "over hopped", and I'm starting to thing that it's
due to a high level of carbonates in the water I'm using. But I'm
really a newbie in this home brewing stuff, maybe some expert here have
a more informed opinion.

regards,
Paulo