I recently moved to a house on a well and not to long after discovered our entire area has a bacterial iron problem. We have the standard water softener and it does a fairly good job of cutting down on off flavors but still have the problems you should expect with bacterial iron; some sludge forms in the toilet tanks and there is still a odor to the water.

It's obviously if I buy water or get a fancy filter I wouldn't have this problem, but I want to know if anyone has brewed with water contaminated with bacterial iron? And if so what are the effects of flavor and maybe mouthfeel. And I am really curious if anyone has had experience aging a beer brewed with this. I am assuming the boil would take care of the problem but I got to throw this out for a some feedback.

I recently moved to a house on a well and not too long after discovered our entire area has a bacterial iron problem. We have the standard water softener and it does a fairly good job of cutting down on off flavors but still have the problems you should expect with bacterial iron; some sludge forms in the toilet tanks and there is still a odor to the water.

Clearly, if I buy water or get a fancy filter I wouldn't have this problem, but I want to know if anyone has brewed with water contaminated with bacterial iron? And if so what are the effects on flavor and maybe mouthfeel. And I am really curious if anyone has had experience aging a beer brewed with this. I am assuming the boil would take care of the problem but I got to throw this out for a some feedback.