I'm sure this has been covered in the past but I am having problems with bottle carbonation on a couple of recent batched. For reference, I have about 25 successful brews under my belt and nothing in the process has changed except for one, my location. We recently moved from the country where we used well water and moved into town and these are the first two batches sing city water. Brewed both on the same day. One is a Belgian Witbier and the other an American Wheat beer recipe turned Grapefruit Shandy. Yeast used were WLP 400 for the Wit and US-05 for the Wheat beer. They were brewed on 6-8-19 and have been in the bottle for 21 days so far with no notable carbonation. I have tried moving them to warmer areas of the house and rattled the bottles to "kick start" the yeast with no results. Bottle caps, capper, etc are all the same as all previous batches. The only thing different is the water. While it is city water it actually drinks pretty clean and I have always heard if it tastes ok to to drink, it's ok to brew with. We did however notice when we used the water for sanitizing with Starsan, the water immediately clouded up and did not foam nearly as much as we're accustomed to. Could there be some thing in the water that could kill or slow the yeast? Note that fermentation went as usual (the WLP400 was slow to get started but that seems to be the norm) and all gravity readings, etc came out as planned. I know patience is usually the answer but I have never had a beer (especially a wheat beer) take so long to carb up. Samples have tasted great just flat. Any input or info would be greatly appreciated!