I just had a pliny the other day at the pub but was unable to fully enjoy it because my palate had hop fatigue...
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I realize that it won't have that normal 'apa' character which is fine with me...
Don't worry about that - I've made many APAs and IPAs blended with Mt Hood, a Hallertau offshoot, with good results. Remember too, that blending doesn't have to mean 50/50 - use more Sterling than the other one (if it's a stronger one).
With over 15 years of beer study, I've learned how insensitive some drinkers are to some faults. On top of that, that classic chlorophenolic flavor is considered to be desirable to some drinkers. Clearly, any fan of really peaty, phenolic scotch wouldn't think that chlorophenolic flavor is a fault.
So just relying on your own senses to assess if your beers have a chlorophenol problem may not be ideal. Employing the palate of someone who is sensitive to chlorophenols is a wise 'second opinion'.
In general, if you are getting your water from a municipal water system, its just so easy to drop that dose of Campden in the water and being sure. The good thing is that the boiling process COMPLETELY degrades the sulfite from the Campden into harmless sulfate. No need to worry about Campden when you dose it at our typical 1 tablet per 20 gallons!
Yes I use 100% tap water. I wasn't sure if there was something to look for in my water report. Thanks for the advice. I can definitely throw some in since it won't hurt anything.
The thing to look for in a water report is the difference between total chlorine and free chlorine. If there is a difference, it's chloramine. You could also check with your water company to see if they use chlorine or chloramine to treat the water. They will usually tell you. That being said, 1/4 of a campden tablet per 5 gallons of water won't hurt your beer and will make it a non-issue.
IIRC one campden tablet will dechlorinate 20 gallons of water. In other words, 1/4 tab per 5 gallons. Crush it, stir it in, let it sit overnight and you should be good.