The water directly from the well is clear as of Monday morning. I haven’t had it tested or anything to verify it, but clear has been very good in the past. Having it clear up reinforces my belief that a mud chunk landed in there after the inundation of rain we had a couple months ago.
The great thing is that I prefer to use the cold straight from the well to brew! I heat a few gallons in a stock pot to melt the malt and mix the wort. Instead of needing to chill the
wort before pitching the yeast, the well water comes from deep underground and is plenty cold to get the fermenting bucket to the right temperature. Packed water is just not the same
Gosh, I want to get started right now, phooey. I used to be able to come home after work and get all kinds of things done. I’m not willing to invest in a three hour round trip tonight. So, Friday night the Munton’s Porter and probably the Munton’s Bitter will become my first straight-from-the-well ferments of the year…oh boy!
How Would You Do It? 