Seems to depend on where you are at
Campden and Chlorine
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redalert
Well-Known Member
I know this is a PITA and not economical but boiling the water and letting it cool overnight before brewday should get rid of chloramines also, or so i've read. Also, and correct me if i'm wrong, just letting the tap water sit for an extended period of time without boiling or any additions should do the trick also.
Actually scratch that
"If the water smells bad, many odors (including chlorine) can be removed by boiling. Some city water supplies use a chemical called chloramine instead of chlorine to kill bacteria. Chloramine cannot be removed by boiling and will give a medicinal taste to beer."
-John Palmer "How to Brew"
So boiling can wipe out chlorine but not chloramine.
Actually scratch that
"If the water smells bad, many odors (including chlorine) can be removed by boiling. Some city water supplies use a chemical called chloramine instead of chlorine to kill bacteria. Chloramine cannot be removed by boiling and will give a medicinal taste to beer."
-John Palmer "How to Brew"
So boiling can wipe out chlorine but not chloramine.
mac1jw
Well-Known Member
Boiling and cooling will get rid of the chlorine...not chloramine.
We can trust everything we find on the internet, right? If so, this doc: http://www.sfwater.org/Files/FAQs/removal.pdf gives a few methods for chloramine removal (no implication of suitability for brewing purposes):
1. Activated carbon filters - RO filters won't do it.
2. let it sit for some time (days)
3. boil for 20 minutes
4. cook with it (use it for food or coffee)
5. throw some fruit in it (1 peeled and sliced medium orange in 1 gallon) plus 30 minutes
6. aquarium dechlorinating agent (if it doesn't kill the fish, would it be bad for brewing?)
7. vitamin C / ascorbic acid (1 crushed 1000mg tablet will do a bathtub)
Apparently there are shower heads sold that have ascorbic acid inserts to neutralize the chlorine and chloramine. I'm sure ascorbic acid would have an effect on pH, although perhaps very minimal.
Most amusing was the statement (repeated) that those that felt the need to remove disinfectants from their water should consult with their physician. The brewing industry was listed as a legitimate reason to remove said disinfectants, though. We're not crazy. Well, not in this regard at least.
1. Activated carbon filters - RO filters won't do it.
2. let it sit for some time (days)
3. boil for 20 minutes
4. cook with it (use it for food or coffee)
5. throw some fruit in it (1 peeled and sliced medium orange in 1 gallon) plus 30 minutes
6. aquarium dechlorinating agent (if it doesn't kill the fish, would it be bad for brewing?)
7. vitamin C / ascorbic acid (1 crushed 1000mg tablet will do a bathtub)
Apparently there are shower heads sold that have ascorbic acid inserts to neutralize the chlorine and chloramine. I'm sure ascorbic acid would have an effect on pH, although perhaps very minimal.
Most amusing was the statement (repeated) that those that felt the need to remove disinfectants from their water should consult with their physician. The brewing industry was listed as a legitimate reason to remove said disinfectants, though. We're not crazy. Well, not in this regard at least.
BargainFittings
Vendor / Owner
For rinsing just make up a batch in a keg and spray down whatever is needed.
I use filtered compressed air to push the solution instead of using up my c02.
A hand spray bottle will work also. I imagine you could make up a concentrated batch and spray some in your bucket or kegs when you add some rinse water to knock out the chlorine.
I use filtered compressed air to push the solution instead of using up my c02.
A hand spray bottle will work also. I imagine you could make up a concentrated batch and spray some in your bucket or kegs when you add some rinse water to knock out the chlorine.
Where could I find Campden Tablets beside the LHBS, mine closes at 4 and I don't get off work before that, I have tried:
Big 5
Grocery store
RV seller
Walmart
OSH
All of them think I am talking about pool stuff and I have to explain myself every time. Getting kind of old.
Big 5
Grocery store
RV seller
Walmart
OSH
All of them think I am talking about pool stuff and I have to explain myself every time. Getting kind of old.
samc
Well-Known Member
Butcher shop that makes sausages? Food preservative.
Maybe old time drug store.
edit - Sodium metabisulfite is what you want to ask for!
Maybe old time drug store.
edit - Sodium metabisulfite is what you want to ask for!
I guess I will go without for another brew. I tried a few pharmacies, pool supply, more recreational stores, water suppliers with no luck. I am trying to get a hold of a local winery to see what they do.
In the mean time, I know if I leave the water out over night the chlorine with evaporate but what is the trick to see if you have cloramine? If the water has a yellow tint to it or something?
BargainFittings
Vendor / Owner
Grocery store solution:
A Vitamin C tablet crushed to powder will also completely neutralize Chlorine and Chloramine from water instantly.
Per reading on the internet.
http://en.wikipedia.org/wiki/Chloramine
Its an anti-oxidant and breaks the bond down in a similar fashion as camden.
Seems 1000 mg treats 75 gallons of water.
A Vitamin C tablet crushed to powder will also completely neutralize Chlorine and Chloramine from water instantly.
Per reading on the internet.
http://en.wikipedia.org/wiki/Chloramine
Its an anti-oxidant and breaks the bond down in a similar fashion as camden.
Seems 1000 mg treats 75 gallons of water.
I feel dumb for not goodling that now.
Schnitzengiggle
Well-Known Member
If treating the water solely for chloramines, will sodium metabasulfite possibly cause off-flavors due to the added sodium, or is there such a small amount that it is insignificant?
I understand potassium metabasulfite is recommended because there is no sodium added to the water, but is there really a problem with the amount of sodium?
I understand potassium metabasulfite is recommended because there is no sodium added to the water, but is there really a problem with the amount of sodium?
In talking with the LHBS guy he said that you would need to add far more than the recomened serving to have a negative effect. I would say if you are adjusting your water, don't add any more Na though.
I am sure you could do the math on how many ppm it adds per gram or something... anyone....
Molecular is Na2S2O5
Schnitzengiggle
Well-Known Member
Not really adjusting my water, just treating for chloramine, I add 1/4 crushed tablet to a 5 gallon water bottles for my brew water, and was curious as to whether or not the sodium metabasulfite will have a negative effect on my brew.
Basically should I switch to postassium, or am I safe with the sodium?
My LHBS sells campden tabs (sodium metabasulfite), but has potassium metabasulfite in powder form.
Would it make any difference in beer flavor?
It's an insignificant amount IMO...
You can always use bottled water in a pinch as well.
Schnitzengiggle
Well-Known Member
My frst thought is that it has to be a very small amount.
My tap water is pretty good, since it is from a municiple source it must be treated for chlorine/chloramines. Plus I want to avoid paying for bottled water if I can, it's just another unnecessary expense.
I gotcha. I just thought you needed the campden tablets right away. I bought 2 bottles online and crushed them into powder. Then on brew day I add my small amount to my strike water and i'm done.
Thanks again for the research. I ended up adding vitamin C to my filled up keg the night before brewing just as a precaution.
commonlaw
Well-Known Member
Any other sources about clearing chloramine with vitamin C? I found some already ground ascorbic acid (vitamin C) at my local restaurant supply store and thought it would be a great way to deal with chloramine rather than filtering. Any guidelines about how much to add and any issues with using vitamin C with brewing?
