iambeer,
Don't listen to Yooper or trust that old paper by AJ Delange.
Go ahead and boil for 20 minutes, you will be fine. All the Chloramine will be gone.
Thats what I do and my beer tastes good.
Keep in mind that no one here knows what they are talking about, they just like to talk. You wont learn anything by reading articles here. Has anyone here won anything, or been brewing for more than a year?
Trust your city government, their purpose is to take care of their citizens.
>>That is the dated document from the 90's.... In contrast, multiple .gov and city water websites are saying that it takes 5 minutes to remove half of chloramine (and 5 minutes for another 50% reduction, etc) or approximately 20 minutes to remove most of chloramines. I don't understand why you guys can't accept that.
I agree with you. The Chloramine will be long gone, before the end of your 60 minute boil.
Most cities run excellent breweries. The city of Stone in California makes great IPAs. The city of Sierra Nevada on California also makes good beer.
1. Make sure you never squeeze your grain bag if you steep your grain, else you will get Tannins in your beer.
2. Make sure you transfer your beer to a secondary after 5 days. Leaving your beer on that dead yeast cake will cause autolysis and ruin your beer.
3. Don't use Aluminum pots, else you will get Alzheimers.
4. Don't let your beer get stale, bottle it after a week in the secondary (in clear bottles, so sunlight can kill any foreign yeast).
Give it a week to carbonate and start drinking it.
5. This is all true, no sarcasm at all.