Also if you're making starters don't forget to treat that water as well. As mentioned by others here:
1) Chloramine is stubborn and most municipalities use it now
2) Campden tabs are cheap insurance
3) Chlorophenols are detectable at very low levels
I'm not sure if you decanted all of the starter wort if you could taste residual chlorophenols just from what remains with the yeast. However, if you dump a 1L chlorophenol-filled starter into a 5G batch of lager I don't think you will like what you end up with.