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Old 11-17-2007, 03:52 PM   #1
mrfocus's Avatar
Oct 2007
Montreal, Canada
Posts: 573
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Here is my city's website's page about their water treatement:

Now, they say that they use Chlorine gas in the treatment, and then Chlorine (Cl2) when it is in the pipes.

I will be doing an extract recipe soon and would like to know how I should treat the water. Should I boil all of it for half an hour ? (2x4 gallons to have about 6.5 gallons)? The owner of the LHBS said that the chlorine would simply evaporate in the beginning of the fermentation. The problem is, I absolutely need this batch to be as good as it can so I don't want to risk it. I guess I could only boil about 3.5 gallons before hand and the 3.5 gallons I will be using will boil off the chlorine while I'm doing my boil right?

Also, I'm pretty sure they don't use Chloramine right (which would require using campden tablets)?

I know it seems a bit hardcore, but this is my 2nd batch (I did my first with sterile water from the LHBS but for this batch I can't go get the water) and I don't want to have off flavors in it.
MOD EDIT: Sig only takes up 6 lines now. Fermenting: Apple cider x 2, Doppelbock, Red, Oatmeal Stout, West Coast IPA x 2
Bottle conditioning: RIS
Keg conditioning: La Fin du Monde clone
On tap: Maudite clone, Double Munchen, Oktoberfeast, Oktoberfest Pilsner
Planning: Brewed in 2011: 22 (2010: 15, 2009: 29, 2008: 21, 2007: 1)
Wine made in 2010: 6 kits (2009: 19, 2008: 30)

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Old 11-17-2007, 06:09 PM   #2
Dec 2006
Aliso Viejo, Ca
Posts: 159
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You could also let the water sit overnighht. We used to do this for goldfish, so that the chlorine wouldn't kill the fish. If you need such "perfect" water I would just go buy a few gallons of spring water from the super market. - Dirk
Bier frisch und gut, schafft frohen Mut.

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Old 11-17-2007, 07:45 PM   #3
malkore's Avatar
Jun 2007
Posts: 6,922
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in your case, i wouldn't even worry about it. your extract already had the mineral content needed when it was created. chlorine in water is feared more than it needs to be.
I brew with chloramine treated water...which doesn't evaporate at has to be chemically bonded/removed. But I don't even bother, and so far no one has noticed any chlorine related off flavors in any of my extract, PM or AG brews.

If you' can't sleep at night though, go ahead and use spring water from the grocery store...NOT reverse osmosis or distilled water though...its too mineral deficient.
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10

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