craven_morhead
Well-Known Member
I have my first 2 batches humming away in their fermenters, and learned today that Denver has about 4 ppm of chloramine in the municipal water. I've been boiling my top-off water and then cooling it, and have now learned that I need campden tablets to neutralize the chloramines. In the meantime, is there anything to be done for the batches that are already fermenting? And don't worry, I'm not planning on dumping anything.