Do you have any info on using well water? I have made a couple 5-gallon (19-L) batches at home by boiling 3 gallons (11 L) on the stove and then cooling it by adding ice and water from our tap (well water). I had no problems but it has been suggested that I am running the risk of contaminating the batch with bacteria from the well water. This is really good well water and I find it hard to believe that the stuff we drink everyday with no apparent harmful effects is contaminated with bad stuff that will ruin my beer.
The Wiz makes waves in an answer about well water.