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Old 01-23-2008, 11:08 PM   #11
Dec 2007
huntsville, alabama
Posts: 60
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My municipal water report states 3ppm as the average "chlorine residual" concentration. Does anyone have any metrics on what concentrations start to affect taste?

Additionally, is there a lag time between adding the tablets and when chlorine products are considered satisfactorily removed?

Since I've moved to a differect town my recent brews have had a somewhat odd flavor. It's hard to pinpoint exactly, but--if anything--I would pigeonhole it as medicinal; I don't think sanitation is my concern...i'm anal as beejeezus about it.

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Old 01-24-2008, 11:54 AM   #12
Dec 2005
Posts: 379
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TCP and Medicinal flavours are almost certainly caused by chlorophenols (chlorine+phenols). Treat your water with 1 crushed tablet per 10 gallons of cold tap water before use.

As for the concentrations or taste thresholds this will probably vary from person to person. If you have chlorine or chloramines in your water though, there will be chlorophenols present in your beer to a greater or lesser extent.

The reaction after adding the campden tablet is very quick, I don't have any information on exactly how quick but it is a matter of minutes, probably less. If you add it then pour yourself a beer it should be fine.
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Old 01-24-2008, 03:00 PM   #13
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Sep 2007
Houston, Texas
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I don't have the numbers handy, but I recall that chlorophenols are detectable at very, very low levels, so it's important to get that chlorine out.

Beer is good for anything from hot dogs to heartache.

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