I found this info on All About Beer .....
Unfortunately, chlorine can produce some undesirable effects in beer. For one, it can have an inhibitory effect on the growth of yeast. Second, it has been implicated in the formation of unpleasant flavor compounds known as chloro-phenolics. These compounds taste like plastic resin or burning electrical wire. Not a good thing to include in your beer.
To avoid these effects, most brewers remove chlorine from their water before brewing. There are several ways to do this. The low-tech way is to simply boil the water for 30 minutes or so prior to adding any malt or hops. This volatilizes the chlorine to separate it from the water, but requires a bit of time prior to brewing. This approach can be awkward when you need 6 gallons of water but can only boil 4 gallons at a time. Also, if you need cold water to fill your fermenter, you'll have to boil and then chill the water, wasting both time and energy.
The best alternative to boiling is the carbon filter. This method is routinely used in commercial breweries and by most serious homebrewers as well. Home-sized units are found in most hardware stores and come in various sizes and capacities. For brewing, it is easiest to use a unit that attaches directly to your kitchen faucet. These usually have a by-pass valve for times when you want unfiltered water for cleaning and they provide a reasonable flow-rate, usually for less than $30.
Sounds to me that I will keep using my faucet filter.
