Chloramine

[skyler]

Here in Berkeley, CA, we have pretty nice water for brewing, but it is treated with chloramine. I had been dutifully filtering my brew water with a charcoal filter, but I read that chloramine isn't removed through charcoal filtration. Is there an easy way to remove chloramine? Explain to me why I should/should not start buying RO water, too.

[Pinski]

I believe you can use campden tablets but don't take my word for it.  I know there are threads here on the forum where you can find discussion of the topic. If you're confident in your ability to "build" your mineral profile for your water I have no explanation as to why you shouldn't use RO water for your brew, other than it's probably a better method compared to using campden tabs.

[tschmidlin]

Campden tablets are fast and easy.  I think charcoal filters work fine if the flow rate is slow enough.

[weithman5]

similar problem.  brewed my first brew using a filter rated for 4gpm or so.  i ran the water at about 1/2-1gpm.  did not pick up any medicinal taste after brew but won't know for sure till done fermenting/lagering.  i brew 2g batches and i was afraid of putting in too much campden tab because it only takes a little bit and i didn't know if it would screw up my yeast

[Pinski]

The guys in our district water quality department tell me that a charcoal filter will not remove chloramine.

[Hokerer]

The guys in our district water quality department tell me that a charcoal filter will not remove chloramine.

Remember reading somewhere that charcoal can technically do it but it has to be something like a 'charcoal block' (not the regular granular charcoal) and the contact time has to be five minutes so yeah, for all intents and purposes, a charcoal filter will not remove chloramine.

[Delo]

I had two batches in a row that tasted like plastic by using our tap water.  It was filtered once through a brita tap filter and another through a brita pitcher filter. I never had problems before, but our municipality may have switched to chloramine during the time I've been brewing.   I cant remember if I used tap water for brew water or just for cleaning.  Either way, I switched over to regular store bought water for brewing and distilled water for Starsan and havent had any problems since.  Havent tried the campden tablets yet. I may try them. or start building my own water profile....or just keep using store bought water. probably the last one.

[tygo]

Campden tablets are pretty cheap.  Don't know what you're paying for your store bought water but for me it's a lot cheaper to use the campden where I can.

[weithman5]

The guys in our district water quality department tell me that a charcoal filter will not remove chloramine.

this is first i heard that charcoal won't work.  next brew i will use both the filter (no reason tanotta) and campden and will compare the two and see.  people still like the beers i have brewed but i can't stand that underlying medicinal taste.

[bo]

Campden tablets are pretty cheap.  Don't know what you're paying for your store bought water but for me it's a lot cheaper to use the campden where I can.

+1   About 3-4 cents each when purchased in lots of 100.

[hopfenundmalz]

similar problem.  brewed my first brew using a filter rated for 4gpm or so.  i ran the water at about 1/2-1gpm.  did not pick up any medicinal taste after brew but won't know for sure till done fermenting/lagering.  i brew 2g batches and i was afraid of putting in too much campden tab because it only takes a little bit and i didn't know if it would screw up my yeast

The sulfites are driven off in the boil.  One thing we often do is put a Campden tablet in the mash, as it is an anti-oxidant.  Picked that up on the old HBD years back.

[denny]

One thing we often do is put a Campden tablet in the mash, as it is an anti-oxidant.  Picked that up on the old HBD years back.

Can you tell a difference, Jeff?  I did that for 2 years and never found any difference whatsoever, so I finally stopped doing it.

[Delo]

Campden tablets are pretty cheap.  Don't know what you're paying for your store bought water but for me it's a lot cheaper to use the campden where I can.

Probably too much compared to using the tablets. Usually adds about $10 or so to my cost. I've been using store bought mostly during last minute brew sessions(which seems to be all I get to do anymore) and its faster to buy a batch worth of water than it is to filter it.
 

people still like the beers i have brewed but i can't stand that underlying medicinal taste.

Yeah, I gave one of the batches away for my daughters Bday. It was a cream ale geared for my BMC friends and everybody liked it.  Most didnt notice the phenol taste, but for me, it stood out.

[harbicide]

My club just had a guest speaker from Calgon talking about water, filters, etc.  As chloramine addition is a recent hot topic in W. PA the question was asked about carbon filters and their ability to take out chloramine.  He said some carbon filters (Centaur?) specifically list chloramine as being able to be taken out.

[hopfenundmalz]

One thing we often do is put a Campden tablet in the mash, as it is an anti-oxidant.  Picked that up on the old HBD years back.

Can you tell a difference, Jeff?  I did that for 2 years and never found any difference whatsoever, so I finally stopped doing it.

Without any tests, it would be hard to say.  My Pilsners last until late summer, when the last keg blows.  Maybe that is the Campden, maybe not.  It is just one of those things that we do now, like a mash out.  One of those quick and easy things to do with no bad consequence, but maybe debateable benefits.

In full disclosure - sometimes we forget that step, and the beers last a long time too.