[dmtaylor]

Water's boiling point is 212F, yet there is still water in the kettle after boiling for over an hour. 

Chlorine is highly volatile at standard temperature and pressure.  In fact it prefers to be a gas.  But water, not so much.  Water has a high "heat of vaporization" at standard temperature and pressure, and can only evaporate up to 100% relative humidity near the kettle, beyond which it evaporates and recondenses at the same rate.  It would much rather be liquid water at standard temperature and pressure, but will reluctantly convert to vapor with a lot of energy.

Yes, chlorine (which is actually a very low concentration in the form of hypochlorite which degrades to form chlorine gas) will evaporate out of water to non-detectable levels at standard temperature and pressure if left overnight prior to brewing.

[AmandaK]

Karen,

Campden tablets react almost instantly with chlorine compounds.  There is no need to wait an hour.  A couple of minutes to make sure they are dissolved is all the time necessary.

Indeed. I crush my tablets to powder and throw the appropriate amount in the brewing liquor when it is heating up.

[kgs]

Karen,

Campden tablets react almost instantly with chlorine compounds.  There is no need to wait an hour.  A couple of minutes to make sure they are dissolved is all the time necessary.

Indeed. I crush my tablets to powder and throw the appropriate amount in the brewing liquor when it is heating up.

Thanks. I thought I had read that about Campden tablets, and I do the same (light burner, crush Campden, toss in...).

[tcanova]

Thanks for all the info!  Since I didn't have and campden tablets I just went with my usual routine, but I plan on picking up some tablets from the LHBS and giving them a try.

[Slowbrew]

I tend to do the "belt and suspenders" thing with chlorine.  For convenience, I fill my pots and buckets the night before and crush and add campden just in case.  8^)

Having all the water standing ready in the morning saves me time and makes me think about the recipe the night before.  Sometimes it makes me realize I missed something on the shopping list.

Paul

[jeffy]

I tend to do the "belt and suspenders" thing with chlorine.  For convenience, I fill my pots and buckets the night before and crush and add campden just in case.  8^)

Having all the water standing ready in the morning saves me time and makes me think about the recipe the night before.  Sometimes it makes me realize I missed something on the shopping list.

Paul

This is what I do as well.  Prep also includes measuring and crushing the malt, so all I have to do is turn on the burners in the morning.

[hopfenundmalz]

I tend to do the "belt and suspenders" thing with chlorine.  For convenience, I fill my pots and buckets the night before and crush and add campden just in case.  8^)

Having all the water standing ready in the morning saves me time and makes me think about the recipe the night before.  Sometimes it makes me realize I missed something on the shopping list.

Paul

This is what I do as well.  Prep also includes measuring and crushing the malt, so all I have to do is turn on the burners in the morning.

Set up equipment, weigh and crush grain, weigh and add water salts.

On addition, use a bucket heater on a timer so that the mash water is at/near strike temp. That way you can mash in first thing in the morning.

[Mark G]

I tend to do the "belt and suspenders" thing with chlorine.  For convenience, I fill my pots and buckets the night before and crush and add campden just in case.  8^)

Having all the water standing ready in the morning saves me time and makes me think about the recipe the night before.  Sometimes it makes me realize I missed something on the shopping list.

Paul

This is what I do as well.  Prep also includes measuring and crushing the malt, so all I have to do is turn on the burners in the morning.

Set up equipment, weigh and crush grain, weigh and add water salts.

On addition, use a bucket heater on a timer so that the mash water is at/near strike temp. That way you can mash in first thing in the morning.

+1 The $40 bucket water heater on a timer is one of my favorite brewery upgrades. Wake up in the morning, grab a cup of joe, and mash in.

[Slowbrew]

I tend to do the "belt and suspenders" thing with chlorine.  For convenience, I fill my pots and buckets the night before and crush and add campden just in case.  8^)

Having all the water standing ready in the morning saves me time and makes me think about the recipe the night before.  Sometimes it makes me realize I missed something on the shopping list.

Paul

This is what I do as well.  Prep also includes measuring and crushing the malt, so all I have to do is turn on the burners in the morning.

Set up equipment, weigh and crush grain, weigh and add water salts.

On addition, use a bucket heater on a timer so that the mash water is at/near strike temp. That way you can mash in first thing in the morning.

+1 The $40 bucket water heater on a timer is one of my favorite brewery upgrades. Wake up in the morning, grab a cup of joe, and mash in.

We are approaching brewing season.  Maybe its time for an upgrade... (ducks when SWMBO sees this post).
 

Paul

[klickitat jim]

Yoink! Fish on!
Brewing season?
Jan 1 - Dec 30?

[Slowbrew]

Brewing season for me tends to be after marching band season ends until just before the weather gets hot again.  It used to be based on ground water temp but now it is driven by my kids schedule.  I usually have more beer on hand than I can consume anyway so I don't need to brew all year.

Paul