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Home Brew Forums > Home Brewing Beer > General Techniques > Chloropenols
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Old 08-26-2013, 03:28 AM   #11
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It dissipates rather quickly, so it would just go out into the air. I'm not sure how fast it would dissipate in a boil, as I've never boiled a wort or must with sulfites in it- but I know just stirring helps it dissipates quickly so maybe it would dissipate faster in a boil? I dunno.
Thanks. I'll post back with the results. I'm a fairly harsh judge of my beers I was hoping that because I had the five or so gallons of water that was camden treated when I topped off with tap water that some of the Camden would still have been there to get rid of the chloromine. My water tastes good out of the tap without a noticeable clorine taste so maybe if the planets align this beer won't taste like an electrical fire. First time I ever made this mistake so I'm pissed at myself, guarantee it won't happen again.

I have read about people using a titration of metabisulfate so I'm not sure if they are mislead or I am crazy. Just looking for an out here.

Yoop, do you think I will be able to taste the phenols after primary? If they are there I can dump this batch and brew another.

Time to go back to my checklist on brew day.
Thanks.
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Old 08-26-2013, 04:25 AM   #12
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What about chlorine being the limiting reacting agent?

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BL, CL, Miller etc. is like makin love in a canoe.....
its fkin close to water.
Lagering/conditioning: German pils, Dortmunder
Lagering:Kolsch, Dusseldorf alt
American Amber, Red ale
Double ipa, Rye ipa
Fermenting: German pils
Wheat 1,Wheat 2
All to be kegged and served by May 10

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Old 08-26-2013, 01:09 PM   #13
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Thanks. I'll post back with the results. I'm a fairly harsh judge of my beers I was hoping that because I had the five or so gallons of water that was camden treated when I topped off with tap water that some of the Camden would still have been there to get rid of the chloromine. My water tastes good out of the tap without a noticeable clorine taste so maybe if the planets align this beer won't taste like an electrical fire. First time I ever made this mistake so I'm pissed at myself, guarantee it won't happen again.

I have read about people using a titration of metabisulfate so I'm not sure if they are mislead or I am crazy. Just looking for an out here.

Yoop, do you think I will be able to taste the phenols after primary? If they are there I can dump this batch and brew another.

Time to go back to my checklist on brew day.
Thanks.
The water must be treated before the mash in order to avoid chlorophenols. It's ineffective after that. The good news is that since most of your water was treated, and maybe your sparge water stood long enough to off-gas if it was chlorine in the water (not chloramines, which won't boil off or dissipate).

If you do develop chlorophenols, you will be able to taste them after primary.
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Old 08-26-2013, 01:12 PM   #14
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Thanks yoop

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BL, CL, Miller etc. is like makin love in a canoe.....
its fkin close to water.
Lagering/conditioning: German pils, Dortmunder
Lagering:Kolsch, Dusseldorf alt
American Amber, Red ale
Double ipa, Rye ipa
Fermenting: German pils
Wheat 1,Wheat 2
All to be kegged and served by May 10

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Old 08-31-2013, 01:41 AM   #15
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Update. Primary is over, I have tasted the beer and do not taste band aids or an electrical fire. I just taste green beer.

Of course, the phenols could show up at some point but I think I'm gonna go to the keg for dry hops.

I'll update when the beer Is finished . Thanks for all the help here.

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BL, CL, Miller etc. is like makin love in a canoe.....
its fkin close to water.
Lagering/conditioning: German pils, Dortmunder
Lagering:Kolsch, Dusseldorf alt
American Amber, Red ale
Double ipa, Rye ipa
Fermenting: German pils
Wheat 1,Wheat 2
All to be kegged and served by May 10

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Old 08-31-2013, 03:38 AM   #16
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Good luck. Chloramine is my arch nemesis, every time I add campen to my liqour tank, I pretend I am lex Luther drowning superman in kryptonite.

What? Not every kid good grows up wanting to be a superHERO

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Old 01-18-2014, 03:04 AM   #17
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Forgot to update. No off flavors in the finished product

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BL, CL, Miller etc. is like makin love in a canoe.....
its fkin close to water.
Lagering/conditioning: German pils, Dortmunder
Lagering:Kolsch, Dusseldorf alt
American Amber, Red ale
Double ipa, Rye ipa
Fermenting: German pils
Wheat 1,Wheat 2
All to be kegged and served by May 10

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