I've been researching a lot lately about the bandaid-phelonic off flavors in beer and everyone says it is usually due to chlorinated water. Why do we need to use Camden tablets to get rid of chlorine. Doesnt it evaporate during THE BOIL????? Unless there is a chemical reaction taking place during the mash then it doesnt make sense. Can someone please clarify?
Ive been making beer from bottled water and it is just too pricey to continue to buy 9 gallons. I want to treat my tap water so it is usable.
Ive been making beer from bottled water and it is just too pricey to continue to buy 9 gallons. I want to treat my tap water so it is usable.