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Our well is 225 ft into limestone. We treat for sulphur with hydrogen peroxide, which takes care of most of the iron and any bacteria. Don't suppose there are many bugs in water that hasn't seen the sun for 10,000 years, but you never know. We do have a water softener, but neither of us like the taste. Rather the lime than the salt. Buildup of lime is somewhat an issue, but not bad. Little vinegar in the sink takes care of any buildup.Our water comes straight out of a 160-foot deep well. Some hardness and a little bit of iron. A 5-micron filter handles most of the iron. Otherwise we don't treat it. I don't have much problem with Proraso Green, though I admit I tend to really load up the brush. I also make my own hard shave soap, and it is buffered so it lathers well.
We have enough hardness that if we don't do something the dishwasher puts out chalky dishes. The solution for us is a teaspoon of citric acid powder tossed in at the same time we put in the soap. (After the first immediate rinse which otherwise is just a waste of soap...)
Point being: a few crystals -- a tiny pinch -- into your lather bowl would likely buffer that hardness. Hardness is basic, not acidic, so it can be balanced with acid. Look for citric acid powder at health-food stores. People use it in the sprouting process to keep the mould at bay.
Our water makes really excellent pale ales and stouts -- classic beer styles for hard-water locations.
O.H.
Will have to try the citric acid when our current lockdown is over. Maybe a shot of lemon juice might work?
Gave up wine and beer making after dropping a carboy. What a mess.