So in my quest to becoming a literate brewer, I kinda forgot to read about this part of off-flavors and water chemistry until now. So, the question is, if you can find a water report for your area that has chloramines, post the average measured ppm and if you take any measures to treat it.
It kinda sucks when you think you're doing everything right, until something comes and bites you in the a** like this. Oh well, the beers in the fermenter already, might as well RDWHAHB.
It kinda sucks when you think you're doing everything right, until something comes and bites you in the a** like this. Oh well, the beers in the fermenter already, might as well RDWHAHB.