Quite a number of years ago I made a pale ale using Miller spring water, cut with a couple of gallons of distilled water. The beer was fine, choppy enough to cover any off flavor or aroma that may have been from the spring water. I was also using it as drinking water. It was not too BSD at all regarding taste. However, I stopped using it because of some negative press regarding nitrate levels supposedly in the water. If someone has had the water chemistry profile info, it would be very good to share with the group. Cheers, Steve Sent from my Verizon Wireless 4G LTE DROID MGBREW <mgbrew(a)comcast.net> wrote: