Originally Posted by MA_Brewer
OK - so I am at a loss as to which way to go here - I've been using bottled spring water for the mash, and I pre-boil my tap water (city) for the sparge water - I do this first, then let it cool while doing everything else.
My water is city water, but very soft.
My water tastes OK, but it does contain chlorine/chlorimines. A filter would be more convienent (sp?) but not if it is going to harbor bacteria. To filter or not to filter, that is the question.
You know, someone mentioned the aquarium chemicals that remove the chloramine - and I saw them at WalMart but didn't dare to trust an associate there to know if there are any other additives in that aquarium stuff that would mess with my beer. So I just used bottled water -- half of it distilled, half of it spring water (would have bought all spring water but they ran out) last time I brewed.
I thought I had an off taste in my first batch and wife said it was a bit of a chloraseptic taste (I thought it was funny she said that, I didn't perceive it, but I had read about it and she hadn't). Anyway, then I looked it up and my town uses chloramine which causes that chloraseptic taste in beer.
I think someone also said you can use camden tablets to remove chloramine, too.