Novice brewer here (3 batches, 1gal, 2.5gal, 5gal, all still in some point of bottle aging) with a CL2 question. (To avoid wordy post, skip below to bold :cross
I didn't read about chlorine until I started looking up 'Green Beer' flavors, since my beers are all obviously still young, so like any new brewer I freak out because of this one odd flavor all my test bottles have had, and it is probably yeasty / green beer Im tasting but I stumbled over chlorine discussions as well.
I will be using campden in future batches (since I ordered it already...new brewer amazon prime member over reactive ordering syndrome)...but my local water report show a low level of CL2, which I assumed was present but I couldnt taste it, and my water taste good, so I was told to use it.
SOOO, question is, is there a threshhold of chlorine that typically will not put out off flavors, or will ANY CL2 produce off flavors?
I didn't read about chlorine until I started looking up 'Green Beer' flavors, since my beers are all obviously still young, so like any new brewer I freak out because of this one odd flavor all my test bottles have had, and it is probably yeasty / green beer Im tasting but I stumbled over chlorine discussions as well.
I will be using campden in future batches (since I ordered it already...new brewer amazon prime member over reactive ordering syndrome)...but my local water report show a low level of CL2, which I assumed was present but I couldnt taste it, and my water taste good, so I was told to use it.
SOOO, question is, is there a threshhold of chlorine that typically will not put out off flavors, or will ANY CL2 produce off flavors?