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Hey everyone! I'm a new brewer in the Dallas, TX area! I have two LBKs. On Saturday evening, I began a brew of Aztec Mexican Cerveza. I used tap water for this brew, and without thinking about it, I refrigerated water in containers that were not sterilized, however I did sterilize all the utensils. On Sunday morning, I noticed that bubbles were rising, and the wort was producing a thick head of foam in the keg. By Sunday evening, it was a huge head, and I'm guessing that was high krausen. Monday it was about the same, and today it has almost completely subsided. I have not seen any sediment in this keg over the past several days. There are also no bubbles rising now. On Tuesday evening, I started a second brew of Aztec Mexican Cerveza in my second LBK. With this brew, I used tap water for the 4 cups for boiling, and bottled spring water that I refrigerated to fill the LBK before and after adding the wort. I didn't have time to check the keg this morning before leaving for work, but this evening I checked it and there is a head of foam, but it is not very big. However there are a lot of small bubbles coming up through the wort, almost roiling. There is also a large amount of sediment in this keg. I would imagine that both of them are fermenting, but could the lack of sediment in the first keg have anything to do with using tap water vs. bottled? Also, in the basic instructions, it says to allow 3 weeks for fermentation, but on the LME cans, it states 2 weeks for fermentation. I want to add lime juice and raspberries (canned and frozen) to both kegs for the final week of fermentation. Should I be aiming for a 3 week total fermentation before bottling or 2 week total fermentation before bottling? So should I add fruit at 1 week or 2 weeks?