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For anyone who's interested... http://www.chem.duke.edu/~jds/cruise_chem/water/watinorg.html

Brewhead, I had no idea about chloramine. That's very interesting. I'll try and read something about it.

kenmc, Chlorine is actually a gas, not a solid-compound. When water is heated, it's ability to dissolve gas decreases, and it will release the chlorine. Yet, it will also release the oxygen that is dissolved in it too, which is not good for your brew, so you'd need to aerate it well.

OK, so I'm a real beginner here, and I might be completely wrong... but I'm also a chemistry major, so I'll take a stab. I believe that if you boil the water, you can eliminate the chlorine from it, which can improve the taste of your brew.

Thanks for all of the suggestions. As luck might have it, I found a minifridge at a friend's house that is not being used. It seems like just the perfect size for my carboy. The only obstacle is that the lowest temperature setting is about 45 degrees. I found a bunch of thermostat...

Hey, I'm a new brewer doing a little research before starting my first batch. My apartment is on the top floor, and it gets fairly hot up there in the summer. It seems like many yeasts are supposed to be used at 70-75 degrees. Yet, my room is much hotter than that during the day, perhaps...