PSA: My sourdough starter took a full month to get right

I started a new rye starter back in February, following my usual method that worked for years. After two weeks, it was still sluggish and wouldn't double in size, no matter what I did. I tried adjusting the water temperature, the feeding ratio, even moving it to a warmer spot in my kitchen. The problem turned out to be my tap water; our town switched to a new chloramine treatment last fall. Once I started using filtered water, it was active and ready in about four days. Has anyone else had a starter just refuse to work because of a water change?