Jdaught
Well-Known Member
Does anyone know if having too high of chlorine or chloramine levels in the water used for a starter would kill the yeast? I don't know exact levels but I can smell it in the tap water. I use distilled for brewing and just add what I need to match a certain profile but I have been using tap water for the starters and the last few haven't done so well. The last one I made fermented out well. I decanted the liquid and pitched the slurry into 10 gallons of hefeweizen at 1.045. It has been going for a week and half and the level of activity looks like I just pitched a couple days ago. I've never had this much activity last this long. It's fermenting at 70 degrees. Only thought I can think of that may be making a difference is maybe the tap water is harming the yeast and that is why they are taking so long to ferment this batch.