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Old 10-02-2006, 08:36 AM   #11
Denny's Evil Concoctions
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Campden help remove chloromine. It's used in the brewing water not the wort. You have to let it sit for a while. I think a couple days.
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Old 10-02-2006, 10:08 AM   #12
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Less than an hour to remove chlorimine with campton.
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Old 10-03-2006, 05:34 PM   #13
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I let it sit for an hour. Hope I'm not screwing anything up, but my beer tastes a lot better, so who cares.

 
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Old 10-03-2006, 07:13 PM   #14
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Quote:
Originally Posted by Prowler 13
MATRIKX® +CTO/2 filters in a dual or triple configuration will effectively reduce chloramines to an acceptable level at about 1 GPM.
Prowler 13,

When you say the "MATRIX + CTO /2 filters in a dual or triple configuration" do you mean that you have 2 or 3 of the same filter in a row, or do you recommend other type(s) of filter(s) as the other(s)?

I have a single filter housing that I got at Home Depot. What would be the disadvantage of just using the MATRIX + CTO /2 filter alone? I certainly can add another housing.

How often (or how many gallons) do you recommend replacing the MATRIX + CTO /2 filter?

Thanks,

-S

 
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Old 10-08-2006, 09:43 PM   #15
rcd
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Quote:
Originally Posted by Teedocious
I let it sit for an hour. Hope I'm not screwing anything up, but my beer tastes a lot better, so who cares.
i read it only needs 2 minutes.

 
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Old 10-08-2006, 11:46 PM   #16
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Personally I’ve used spring water and tap water and not tasted much of a difference but our water here is not too bad, but not too good. I was intrigued by this discussion so I did a little search and found this article that explains the effects of Chloramines on brewing,

http://brew-monkey.com/articles/waterarticle.php

For those who don't want to read it,

"Chlorine can be eliminated in simple ways, such as simply letting it gas out of the water over time (usually overnight) or by pre-boiling the mash water. Chloramines are not as easily degraded. Chloramines will breakdown with the use of campden tablets, which will break the chloramines into calcium, water and bicarbonate. Failure to deal with chlorine or chloramines can result in yeast metabolizing these into harsh medicinal notes called chlorophenols. This is also true of using too much chlorine as a sanitizer. "

But I think the last point is vary important, if you use bleach to sanitize your equipment rinse, rinse, rinse... The chloine contaminaton from not adiquitly rinsing will be much higher than what will come from the tap...

just my 2˘

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Old 10-08-2006, 11:53 PM   #17
rcd
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I just wish I'd known about the chloramine in our local water before my first six batches had to go down the toilet.

 
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Old 10-09-2006, 12:08 AM   #18
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Quote:
Originally Posted by rcd
I just wish I'd known about the chloramine in our local water before my first six batches had to go down the toilet.
All of my brews go down the toilet.




























eventually.

-a.

 
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Old 10-09-2006, 01:09 AM   #19
Yuri_Rage
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I don't use my tap water because I have a salt-based water softener + chlorine + who knows what else (tried it once...worst brew to date). Up to this point I have used RO water for extract batches, but I'm getting into all grain. So I'd like to post a follow-on question in this thread...

For all grain brewing, no particular style in mind, if I start with de-ionized, filtered water (basically 0 ppm of any dissolved solids - I can buy this locally in 5 gallon jugs, and they have the analysis to back up the claim of zero dissolved minerals), and I use the pH 5.2 buffer that some of us are raving about, are there any other desirable mineral/salt additions that I might consider?
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Old 10-09-2006, 01:28 AM   #20
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how much chloramine is too much? my county's water report says the low-hi range is .1 - 4.8 squared. the amount detected is 3.4 squared.

 
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