Using well water in fermeter

[red reaper]

I've read about people using rain water in their fermenters claiming it's more "alive" than chlorinated water, which has to be true, and would of been closer to what was used years ago. I can't help but think chlorinated water would add a taste from the chlorine. I don't want to use rain water because of having to catch runoff off of things like your roof,where you have tar shingles, tons of dust in a dry spell being washed off into your catch barrell, etc... We have a natural spring well that comes out crystal clear, with no smell or funny taste. Would it be better to use this water for a ferment? would it have unwanted algae or bacteria? Just something I've been thinking about lately, and hoping it would be a more active ferment and have better taste,even for just a sugar wash.

[blind drunk]

I've used well water now for a couple of years without any trouble. It's a clean, hard water from a 350 foot well I guess you can get technical about it and get it analyzed to see what it's make up is, but on my end, it's been just fine. Cheers, bd.

[Barney Fife]

If you can drink your well or spring water and not get the shits from it, you're good to go for fermenting with it, and it'll be better than any city water. Do poke around on Google if you want specifics on what types of beer are best made with hard water, and which with soft water, if you want an idea of what will work best for you, and why.

[Bull Rider]

Use well water for home brewing and distilling. No city water here. Use well water too for cooling.