After reading all the posts regarding chloramine and chlorine possibly ruining beer, I went to my LHBS to purchase campden tablets. I was advised by the owner that I could be creating a worse problem by using the tablets because although the chloramine and chlorine would be neutralized, there could very well be an excess amount of sulfites remaining in the wort, which could have a negative impact on the yeast. I wound up using RO water with the minerals added back,(Nestle). I have no scientific background to agree or disagree with the gentleman, but I'm sure there are posters on this forum that do. I'd be interested to hear their input.