Chlorophenols?

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digdan

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I'm still unclear about a few things, [FONT=Verdana, Arial, Helvetica, Sans-Serif]like how chlorophenol comes to be.

If chlorine boils out then wouldn't it boil out when you are doing your main brewing boil? Since the phenolics come from the yeast itself? Is there a problem using unfiltered tap water in your mash?
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david_42

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Phenols are present in the malt and wort. If you cannot smell chlorine in your water (or even better have a female friend check it), it should be OK.
 

Walker

I use secondaries. :p
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david_42 said:
Phenols are present in the malt and wort. If you cannot smell chlorine in your water (or even better have a female friend check it), it should be OK.
What about choloramine? That one has no odor and can't be boiled out of the water, and (if I recall) can still result in chlorophenols in the beer.

-walker
 

david_42

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Too true, it might be worth a call to your local water source. If you have chloramine in your water, an activated charcoal filter will remove it and chlorine. A simple "ice machine" filter would do for many batches of ale.
 
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