I live in Seattle & have been having some flavor issues. The simple question is "is Seattle city water safe/ok for using straight in my beers, or does it need to be treated in some way?" I'm trying to nail down the reason for the bad flavors. (Right now, I think the problem is using bleach for sanitizer, am switching that already, but want to make sure I don't have water issues too.)
I've used it straight, with success for cold water in a ME brew, for top off water too. I've also tried pre-boiling it & letting it sit for a day to drive off chlorine.
Don't know if Seattle city water has chlorimides (did I spell that right) or not. A guy at my LHBS told me that it could in warmer weather, but I'm not sure how to take this.