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Old 10-18-2013, 01:44 PM   #1
FreddyMar3
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Dec 2010
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I am in the process of working on a presentation to my brewing club about chlorine/chloramines and the importance of removing these disinfectants from brewing water in order to prevent the formation of chlorophenols. I thought it would be a great idea to brew two mini 1 or 2 gal test batches where the only control was adding campden to the water. I figured this would also be a great opportunity to do my first smash and mini BIAB. I'm just not sure what grain/hops to use to most clearly showcase the chlorophenols. I'm thinking of just doing 2-row and cascade, so that there isn't much flavor to cover up the chlorophenols.

Make sense?

 
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Old 10-18-2013, 01:50 PM   #2
FreddyMar3
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Also, if anyone is interested in seeing the presentation I can post when I am done.

 
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Old 10-18-2013, 02:18 PM   #3
PDX_T
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Mar 2013
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this is a cool idea. I'd do something with low hop aroma so that it doesn't cover up the effects you're testing. may not be the best beer, but a good test should be free of interference.

 
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Old 10-18-2013, 02:29 PM   #4
dryboroughbrewing
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definitely second the sentiment to keep the hopping light. (also nice neutral yeast) You don't want anything detracting from that lovely medicinal flavor.

 
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Old 10-18-2013, 02:34 PM   #5
FreddyMar3
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Good point, minor detail forgetting to mention the yeast. I'm thinking S-05.

 
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Old 10-18-2013, 05:19 PM   #6
monkeybox
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Aug 2012
Grand Rapids, MI
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I'll be interested to hear how this turns out, and whether you actually detect anything. I use chlorinated water all the time.

Something like a kolsch might be a good bet. Very little bitterness or hop.

 
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Old 10-18-2013, 05:47 PM   #7
FreddyMar3
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Just picked up the ingredients. Very basic. 6 lbs 2 row, 1 oz cascade (prob will only use 2/3 o that), Safale-05. Going to split everything down the middle and make two 1.5ish gallon batches, keeping the campden addition as my control. Then I'm going to do a blind taste test with my club.

I will definitely post the results when I'm finished. Shouldn't take but a few weeks for a beer this small to be ready. I will also try to figure out a way to post my presentation and homemade campden calculator.

 
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Old 10-18-2013, 06:20 PM   #8
ph0ngwh0ng
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subbed!
__________________
alex b

RDWHAHB but, please, oh PLEASE, RTFM!!!

 
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Old 10-18-2013, 07:13 PM   #9
GotPushrods
 
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Will you be testing the chlorine level prior to brewing? I would be tempted to get it to maybe 2-3 ppm. Totally within most municipal water supply levels, and should guarantee results. (It would for me anyway, I'm quite sensitive to it) A pool test kit would do the trick.

 
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Old 10-18-2013, 07:26 PM   #10
FreddyMar3
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I work for the water company that serves our area (Aqua America) so I was able to get the most recent analysis from the plant that serves our system. Granted most of the chlorine will dissipate before it reaches the kettles but the chloramines should still be in good order. As of the report, the plant is running at about 2.06ppm on chloramines. Typically we see testing come in around 1.0-1.5 when it reaches the consumer, as some of it degrades in the system. So for my purposes I am going to assume a level of 1.0-1.5 but treat it as if it is 3.0 (per the campden directions).

 
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