Brett from tap water

[BrewDey]

I had my LHBS owner taste a funky beer I had and he thought that it could be Brett infection due to the high chlorine content of the tap water I used to top it off. He said that since it was brewed in the summer, the water may have had a higher chlorine content (I guess they jack it up when it gets really hot). Anyone ever experience this?

 

[rohanski]

Brett is a bacteria. I can't imagine how it could come from chlorine because chlorine kills bacteria.

 

[Scimmia]

Actually, I believe Brettanomyces is a yeast, not a bacteria. I don't know what effect chlorine would have on it, though.

 

[jdoiv]

I doubt it came from the water. It may have come from the end of the hose or from the air, but probably not from the water.

 

[abracadabra]

Chlorine is a nasty compound it kills anything and everything if there is enough of it.

If you want to remove chlorine get a charcoal or activated carbon (same thing) filter.

Cholrine levels go up because of lazy employees at the water works that don't monitor and adjust it properly. When the weather is cool or cold the pressure drops so they jack open the valves to release more chlorine then as the day time temp rises the pressure goes up and so does the amount of chlorine released. This is more of a problem with wide swings in temp between the day and night than a seasonal problem. Unless they adjust it for the cold winter weather and never touch it after that. If you can smell the chlorine you've got too much IMHO.

We get wide swings in the sping, fall and winter down south it maybe different elsewhere.