Denny's Evil Concoctions

Recipes 

Campden help remove chloromine. It's used in the brewing water not the wort. You have to let it sit for a while. I think a couple days.

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boo boo

Recipes 

Less than an hour to remove chlorimine with campton.

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Teedocious

Recipes 

I let it sit for an hour. Hope I'm not screwing anything up, but my beer tastes a lot better, so who cares.

lustreking

Recipes 

Prowler 13,

When you say the "MATRIX + CTO /2 filters in a dual or triple configuration" do you mean that you have 2 or 3 of the same filter in a row, or do you recommend other type(s) of filter(s) as the other(s)?

I have a single filter housing that I got at Home Depot. What would be the disadvantage of just using the MATRIX + CTO /2 filter alone? I certainly can add another housing.

How often (or how many gallons) do you recommend replacing the MATRIX + CTO /2 filter?

Thanks,

-S

rcd

Recipes 

i read it only needs 2 minutes.

Bsquared

Recipes 

Personally I’ve used spring water and tap water and not tasted much of a difference but our water here is not too bad, but not too good. I was intrigued by this discussion so I did a little search and found this article that explains the effects of Chloramines on brewing,

http://brew-monkey.com/articles/waterarticle.php

For those who don't want to read it,

"Chlorine can be eliminated in simple ways, such as simply letting it gas out of the water over time (usually overnight) or by pre-boiling the mash water. Chloramines are not as easily degraded. Chloramines will breakdown with the use of campden tablets, which will break the chloramines into calcium, water and bicarbonate. Failure to deal with chlorine or chloramines can result in yeast metabolizing these into harsh medicinal notes called chlorophenols. This is also true of using too much chlorine as a sanitizer. "

But I think the last point is vary important, if you use bleach to sanitize your equipment rinse, rinse, rinse... The chloine contaminaton from not adiquitly rinsing will be much higher than what will come from the tap...

just my 2¢

Primary: Empty
Seconday:October Krolsch
Keg1: Sour mash English Bitter
Keg2: Empty

Ondeck: Honnymoon mead

rcd

Recipes 

I just wish I'd known about the chloramine in our local water before my first six batches had to go down the toilet.

ajf

Recipes 

All of my brews go down the toilet.




























eventually.

-a.

Yuri_Rage

Recipes 

I don't use my tap water because I have a salt-based water softener + chlorine + who knows what else (tried it once...worst brew to date). Up to this point I have used RO water for extract batches, but I'm getting into all grain. So I'd like to post a follow-on question in this thread...

For all grain brewing, no particular style in mind, if I start with de-ionized, filtered water (basically 0 ppm of any dissolved solids - I can buy this locally in 5 gallon jugs, and they have the analysis to back up the claim of zero dissolved minerals), and I use the pH 5.2 buffer that some of us are raving about, are there any other desirable mineral/salt additions that I might consider?

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todd_k

Recipes 

how much chloramine is too much? my county's water report says the low-hi range is .1 - 4.8 squared. the amount detected is 3.4 squared.

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Secondary:
Conditioning:
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