So, I will try and keep this as brief as possible while providing good information. My system is configured as follows:
2 kegs. One as a MLT/strike water and the other as boil.
I have two pumps, and recirculate with a RIMS tube.
I have made good beer. It has largely been of the darker SRM variety. (Black IPA, Scottish ales). When I foray into attempting a copper or lighter profiled beer, the beer is noticeably phenolic. I have attempted to add inline carbon filtration for both the strike water through rims from tap and also for the Sparge. The system is finicky enough to try and maintain 168 on the Sparge end, much less worry about the flow rate going through the filter.
After having 2 professional brewers and another bjcp certified judge detect the flaws as chloraseptic and/or phenolic, and knowing I use star San and not bleach-- I all but presume my problem is from chloramine content.
I've read campden takes care of this problem nicely, but I am having difficulty seeing a good way to remove chloramine while inline sparging through a RIMS tube. I would prefer to keep my setup with two vessels. It would be easy to treat the strike water before dough in, but I don't have a solution for eradicating this off flavor present in the Sparge water.
So I guess I am wondering if anyone has any ideas how to remove this with the least amount of reconfiguring possible. I'm willing to throw some money at it, but I am not interested in having a multi tiered setup and having to depend on gravity for anything.
2 kegs. One as a MLT/strike water and the other as boil.
I have two pumps, and recirculate with a RIMS tube.
I have made good beer. It has largely been of the darker SRM variety. (Black IPA, Scottish ales). When I foray into attempting a copper or lighter profiled beer, the beer is noticeably phenolic. I have attempted to add inline carbon filtration for both the strike water through rims from tap and also for the Sparge. The system is finicky enough to try and maintain 168 on the Sparge end, much less worry about the flow rate going through the filter.
After having 2 professional brewers and another bjcp certified judge detect the flaws as chloraseptic and/or phenolic, and knowing I use star San and not bleach-- I all but presume my problem is from chloramine content.
I've read campden takes care of this problem nicely, but I am having difficulty seeing a good way to remove chloramine while inline sparging through a RIMS tube. I would prefer to keep my setup with two vessels. It would be easy to treat the strike water before dough in, but I don't have a solution for eradicating this off flavor present in the Sparge water.
So I guess I am wondering if anyone has any ideas how to remove this with the least amount of reconfiguring possible. I'm willing to throw some money at it, but I am not interested in having a multi tiered setup and having to depend on gravity for anything.