Sanitizing Tap water

Is it necessary to sanitize tap water to put in your wort? If so, do you just boil it? That's what I've been doing.

yes and yes.

I think the general rule is that if you drink your water straight from the tap, it's probably safe to add to the wort. (Edit: assuming you've got a healthy batch of yeast and a quick, healthy fermentation). On the other hand, there have been recent posts about chloromines vs. chlorine in municipal water supplies you might want to read up on. Just do a search.

Boiling the water, or even taking it above 170 for 10-15 minutes would kill the bugs but it might not remove the chloromines.

DrewsBrews said:

Boiling the water, or even taking it above 170 for 10-15 minutes would kill the bugs but it might not remove the chloromines.

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Correct. Boiling will not remove choloramine at all.

I had a feeling I was spelling that incorrectly.

DrewsBrews said:

I had a feeling I was spelling that incorrectly.

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You can get a water report from the city and mess with the results or just spend 4 dollars for purified water

I use a PUR filter on my tap water...

I pay $1.00 per 5 gallons of RO water from a local water source. I add brewing salts as required for the style of beer.

homebrewer_99 said:

I use a PUR filter on my tap water...

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Same here.

I used to use bottled water but realived I'd save the extra 7-8 bucks per batch as well as having to go out and get 7 gallons and lug it around and up 3 flights of stairs, when there is already lots to do on brewday.

I don't boil the top-off water, either.

chillHayze said:

I don't boil the top-off water, either.

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Same here......instant aerated brew...

Its my feeling that any water from the sink, either well or city, should be boiled to kill bacteria.

I boil my rinse water for sanitization... though getting some Star San next to try out.

Buy a bigger pot and do a full wort boil.

Curious??? I have a fish pond in the backyard and during dry spells, I have to top off the water. I have "city" water and they do treat it with Chlorine or chloramine. When I add the water, I add a water conditioner that neutralizes chlorine and breaks the bond between chlorine & ammonia (chloramine). The ingredients in this stuff are:

Sodium Hydroxymethane Sulfinate, Polyvinyl Pyrollidones, Organic Hydrocolloids, Organic Chelating Compoinds.

Any chemical gurus out there know if this would have adverse effects on the beer and/or yeast? I don't know the concentrations of the ingredients, but it only calls for 5mL to every 10 gallons.