We can trust everything we find on the internet, right? If so, this doc:
http://www.sfwater.org/Files/FAQs/removal.pdf gives a few methods for chloramine removal (no implication of suitability for brewing purposes):
1. Activated carbon filters - RO filters won't do it.
2. let it sit for some time (days)
3. boil for 20 minutes
4. cook with it (use it for food or coffee)
5. throw some fruit in it (1 peeled and sliced medium orange in 1 gallon) plus 30 minutes
6. aquarium dechlorinating agent (if it doesn't kill the fish, would it be bad for brewing?)
7. vitamin C / ascorbic acid (1 crushed 1000mg tablet will do a bathtub)
Apparently there are shower heads sold that have ascorbic acid inserts to neutralize the chlorine and chloramine. I'm sure ascorbic acid would have an effect on pH, although perhaps very minimal.
Most amusing was the statement (repeated) that those that felt the need to remove disinfectants from their water should consult with their physician. The brewing industry was listed as a legitimate reason to remove said disinfectants, though. We're not crazy. Well, not in this regard at least.