Alright so I'm on a well system with one of those water softeners that uses salt to soften the water and supposedly nuetralize any hard elements (copper, iron, etc.?). The water tastes fine I suppose but before or salt treatment system, a reddish residue was left behind in places where the water would stand. Does the salt actually take care of this problem in regards to brewing? Also, if I was to switch to bottled Spring Water or Mineral Water or Distilled Water, which is the best for brewing? And finally is chlorine a problem in any bottled waters? Thanks!