oldbullgoose
Active Member
- Joined
- Feb 11, 2012
- Messages
- 28
- Reaction score
- 0
I just found out that I have a ton of chloramines in my tap water. I have two questions:
I have the ability to do carbon filtering on my water or treating it with Campden tabs/potassium metabisulfate. Both would be minimal effort, I'm curious what makes for better beer at the end of the day.
Second, I brewed about 40 gallons of otherwise very good beer with my muni's untreated tap water...I took the entry level homebrewer's mantra of "if the water tastes good, your beer will" to heart too much, despite having all of intentions and materials to treat the water. Doh... At any rate, I've got what seem to be predictable phenolic off-flavors in at least two of the batches. Still waiting on the other two. Is there anything I can do? I've kegged one and it's sat in my keezer for about 2 months and has gotten a little better. Or maybe I'm just getting used to the phenols. Another batch is lagering, another in secondary, and one in primary.
Thanks.
I have the ability to do carbon filtering on my water or treating it with Campden tabs/potassium metabisulfate. Both would be minimal effort, I'm curious what makes for better beer at the end of the day.
Second, I brewed about 40 gallons of otherwise very good beer with my muni's untreated tap water...I took the entry level homebrewer's mantra of "if the water tastes good, your beer will" to heart too much, despite having all of intentions and materials to treat the water. Doh... At any rate, I've got what seem to be predictable phenolic off-flavors in at least two of the batches. Still waiting on the other two. Is there anything I can do? I've kegged one and it's sat in my keezer for about 2 months and has gotten a little better. Or maybe I'm just getting used to the phenols. Another batch is lagering, another in secondary, and one in primary.
Thanks.