maybe a bit off topic, but how big of an impact does the water have on hop aroma/flavor? i've witnessed a metric ton of pale ale produced that had 11 lbs of centennial hops added... 60/30/10/0 minutes in the boil with most broken up at 10 and below... that had very little hop aroma/flavor. could the water chemistry of the water used have this big an impact? by the way, i don't know the water chemistry of the water used, however, it's drawn from a moutain spring.