Hello all, I am new to posting on the board but have been reading for a while and have brewed 15 or so batches of beer in the past. I haven't brewed in about two years (graduate school and two children since my last brew), but am really wanting a couple gallons of fresh hefe.
To make a long story short, I have brewed several extract and several all-grain batches in the past and am going to attempt a brew-in-a-bag hefe sometime in December. I have my recipe all lined up and know how to do everything, but have some water questions.
I have moved since my last batch and while only a hundred or so mile away, the water source is quite different. My water department has a water quality analysis available and I've looked at it and have a few questions. Firstly, it looks like they use chlorine instead of chloramine but I would like some confirmation on this from you guys before proceeding. The disinfection by-products are a bit worrisome, what is the best way to remove these? I have an under the sink water filter installed, but it is just basic activated carbon. I think my water here tastes great even without the filter (other than when the lake "turns" which is why we have the filter...), are the levels high enough to give me nasty chlorophenol and other band-aid flavors? Then some info on water salts etc would be nice.
Beaver Water District:
chlorine disinfectant: highest locational average (HLA) 0.69, range 0.1-1.50
haloacetic acids: HLA 55.1, range 13.1-40.9
total trihalomethanes: HLA 79.6, range 20.4-96.1
alkalinity total: 53 ppm as HCO3
calcium: 25.6 avg, range 22.8-30 ppm Ca
hardness total: 71, range 62-84 ppm CaCO3
pH: 8.3 average
Any help would be appreciated.