Sorry to bring this one back from the dead, but it’s of critical importance.
I’m using Lake Michigan water as well, although I’m sure different areas treat water differently. I’ve brewed a couple all-grain batches since I’ve been here in Libertyville (far north-northwest burbs) and both batches have turned out decent… but just a little ‘off’. Well balanced, and generally meeting the style profiles, but a little on the un-refreshing side.
At first I thought I was picking up some oxidation in my transfers to the secondary (both times I was using tubing with too large a diameter and my autosiphon was severely frothing the beer up on the way down to the secondary).
However, after offering samples of both beers to my resident expert at the local HB shop, he automatically identified a chemical/phenolic character. He seems to think that the water I’m using is too high in chlorine. Having given that a thought or two now, I’m prone to agree. We always filter our water, so I hardly ever taste the water from the tap, but after doing so just the other day, I think I can detect it. A slight but distinct pool’ish quality to it.
So, I’m hoping to open up this discussion:
1) Does anybody else live in my area and have you encountered the same issues?
2) What would people – of any location, race or gender – do about water with too much chlorine? Please don’t tell me I have to buy 8-10 gallons of distilled water for every batch I brew!!! NOOOOO!!!
I’ve got a 70 Shilling Scottish ale brewing under the stairs. For him, it’s probably already too late. I must bury my sorrow over that loss and turn my thoughts to future generations of beer.
For the children!!!
All good people, I implore you…. FOR THE CHILDREN!!!!