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Old 01-12-2011, 07:41 AM   #1
Hatesfury
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Jan 2011
Christiansburg, Va
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I've finally gotten myself a kit, and i'm about to endeavor to brew my first batch, and having town water, i'm going to have to get the chlorine out of the water. The 2 methods i've read up on for this are boiling (heard 15 to 45 minutes) or using campden tablets (which to my understand reacts with the chlorine and allows it to off-gas overnight).

So my question is, does any have experience using both methods, and have comments on effects of them, or advice on which method is preferred?

Thanks in advance.
(i did read up on the FAQ's, sorry if i missed this somewhere)



 
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Old 01-12-2011, 07:45 AM   #2
starrfish
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Oct 2008
Florence, SC
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unless you have super chlorinated water you should be fine. I used to pre boil all of my water chill it then brew. I stopped that early on. the chlorine in your public water will boil off in the boil... unless it's over the top just use tap and you'll be fine.


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Old 01-12-2011, 07:59 AM   #3
centsworth_II
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Jan 2011
Tampa, FL
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Quote:
Originally Posted by starrfish View Post
...the chlorine in your public water will boil off in the boil...
Are you referring to the wort boil? Someone said in another thread that chlorine would react undesirably in mash and sparge so needed to be removed before those steps. Is that being overly cautious if chlorine is below the taste threshold?

 
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Old 01-12-2011, 08:17 AM   #4
starrfish
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Oct 2008
Florence, SC
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I've gone to just public water in all steps... no pre boil and have produced fine beers. even after going to all grain full mash draining 6.5 gallons for a 5.5 gallon batch 5.25 to keg. unless you taste heavy chlorine off your tap you'll be fine. extra step you don't need. Now some areas do have heavy chlorine content. let your nose be the guide. I have had good water for brewing hard and soft in different areas of the east coast... but ever heavy chlorine. and i was close to Philly at one point of brewing... probably the highest chlorine count I've experinced.
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Old 01-12-2011, 08:17 AM   #5
Hatesfury
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Jan 2011
Christiansburg, Va
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All i've heard in regard to chlorine is with it leaving a terrible taste in the beer, not any actual problems with wort boiling, yeast killing, etc. The water here doesn't have an aroma and isn't terrible tasting, but having grown up on well and spring water i can clearly taste it in the water. This in itself probably isn't so bad, but if i allow a glass of water to sit overnight, the bottom 1\3 will taste like pool water, so i know the level of chlorine is high, and i don't want that flavor in my beer.

I'm leaning towards the campden tablets (1 will treat up to 20g of water) since filling the bucket, dropping in the tablet, and letting it sit overnight is far easier than pre-boiling water (since i'm only getting a 4g stock-pot to start with).

So in particular i'm really looking for advice on campden tablets, but if someone has tried both that would be the most valued info.

 
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Old 01-12-2011, 08:29 AM   #6
gio
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Jan 2011
Cambridge, MA
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why not just get a brita or pur water filter bottle and pre-filter your water?

 
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Old 01-12-2011, 09:27 AM   #7
EoinMag
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Dec 2008
Dublin, Ireland.
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Add a half a Campden tablet to a 5 Gallon batch of water, there is no reason in the world not to do it and you can use the water immediately, you don't need to leave it over night to work, the Campden works immediately.
You don't want it reacting badly in the mash and producing nasty off-flavours and Campden is cheap.
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Old 01-12-2011, 12:16 PM   #8
Captain Damage
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Lowell, Massachusetts
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Chlorine will gas off in th boil or over a few hours at room temp. However some districts use chloramine instead of- or in addition to chlorine. Chloramine will not gas off. Either use a carbon filter (I use a Pur faucet filter) or Campden tabs. This is an issue for fresh water aquarium keepers too.
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Old 01-12-2011, 02:58 PM   #9
ultravista
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Mar 2007
Las Vegas, Nevada
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As I do with my aquarium water, I fill up empty gallon jugs (Arizona iced tea bottles) with cold water and leave them uncapped for about a week. This allows off-gassing and leads to a "cleaner" smelling water.

If it is good enough for the fish tank, it should be good enough for my brewing.

Does anyone foresee a problem with this?

 
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Old 01-12-2011, 03:03 PM   #10
Captain Damage
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Apr 2008
Lowell, Massachusetts
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The only problem would be if your municipality uses chloramine (yours apparently does not). Chloramine must be filtered out or removed chemically. Presumably your water report would say what is used in your area.


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(yes, Carapils is a caramel malt...so is Special B)

FERMENTING

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pujwI HIq Mild Ale
KPA Khitomer Pale Ale


 
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