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Old 08-14-2011, 05:34 PM   #1
Sep 2010
Posts: 62

I'm somewhat new to home brewing, 6 extract kits to my credit now, so i'm wondering can filtering the tap water help? I'm on chlorinated water , which by it's nature is supposed to kill microbes. How does this harm the yeast during the ferment? I'm thinking about a faucet mounted filter like Pur or another brand for taking the chlorine out before my next batch. Can you more seasoned veterans give me some input on this or am I being paranoid?
I drink therefore I am.

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Old 08-14-2011, 05:51 PM   #2
Nov 2009
Birmingham, England
Posts: 904
Liked 13 Times on 11 Posts

Our water in Birmingham, England contains Flouride and it's never been an issue for me. The reason you have the likes of Carlsberg Export is largely because of the natural water in different countries. Have a google for water hardness in home brewing, as that's what affects the taste more than anything - the amount of chalk etc in the water.

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Old 08-14-2011, 06:19 PM   #3
944play's Avatar
Jul 2008
Santa Rosa, CA
Posts: 2,726
Liked 46 Times on 41 Posts

You definitely want to remove chlorine and chloramine from brewing water. The easiest way to do this is by crushing up a half a Campden tablet (potassium metabisulfite, from your LHBS) and sprinkling it into the cold water before you brew. Activated carbon filtering works too, but the flow rate has to be very slow to be effective. Chlorine can be boiled out, but chloramine cannot.

Be paranoid. Chlorine in wort makes beer that tastes and smells medicinal, with signature Band-Aid burps from chlorophenols. If you haven't had that problem, consider yourself lucky. Chlorine level in municipal water usually varies seasonally.
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