I used it once. If you like beer or cider or wine that tastes like bread yeast, then bread yeast will do that for you.
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A tip I learned on the B&V several years ago has made chlorine removal even easier than using Campden tablets.
Add a half teaspoon of peroxide to 5 gallons of brewing water, swirl it around, and the chlorine is volatilized and gone.
Does that work for chlorimine too, or just chlorine?
In any case, I will always argue that 45 minutes is good enough. Or even 40. No need to mash any longer than that unless you want the beer super dry.
Do you check your conversion efficiency? Mine has gone from about 85% at 60 min. to 99-100% at 90. I always do a 90 min. mash these days.
Chlorophenols take time to develop. If you are burning through batches weeks after you brew then you may be drinking faster than chlorophenols can form.
Interesting. I seen the opposite experience, where they seem to be in the beer as soon as it's done.