Using "natural" spring water from ground

My parents have a natural spring up on the ridge behind their house. I was about to go up and get a sample and maybe send it in for analysis, but I was curious if anyone ever had this type of water analyed (I all grain brew) and if so how it looked for brewing. I realize different regions will be different, but in general, is there a good chance that it will be missing some key minerals? Let me know as a search did not bring much up, only threads on spring water purchased in stores.

Usually well water is very hard water. I am not sure about a natural spring though.

I brew with well water, and enjoy the extra hardness. Down here, most of the water systems water comes from surface water (lakes). A lot of recipes call for chemicals to increase the hardness of the water. I usually don't add them.

Make sure you have low to no iron in the water.