From the late great George Fix:
He then goes on to mention sparge volume, temperature and pH as factors that should be controlled to limit phenol extraction.
So Yooper was mostly correct. Then again, if ppb can ruin your batch, it would be fun to know the chemistry.
BowWowz, thats interesting. What kind of filter do you use? Is it granular or solid?
In my experience, a carbon filter is effective at removing chloramine. I have a one micron 10" filter with a flow of almost 1 gallon/minute. The filtered water does not indicate on a total chlorine test strip, which should indicate at ½ ppm.
From what Ive read from Martin and AJ, I should still have some chloramine. Yet I dont see any effect using Campden.
Extraction of phenolic compounds occurs to some extent during mashing, but it is in the sparging that the issue becomes critical (Prechtel, 1964; Scneider, 1997).
He then goes on to mention sparge volume, temperature and pH as factors that should be controlled to limit phenol extraction.
So Yooper was mostly correct. Then again, if ppb can ruin your batch, it would be fun to know the chemistry.
BowWowz, thats interesting. What kind of filter do you use? Is it granular or solid?
In my experience, a carbon filter is effective at removing chloramine. I have a one micron 10" filter with a flow of almost 1 gallon/minute. The filtered water does not indicate on a total chlorine test strip, which should indicate at ½ ppm.
From what Ive read from Martin and AJ, I should still have some chloramine. Yet I dont see any effect using Campden.