Brewing Master

Question:

My question is, is it possible that chlorinated water can’t be de-chlorinated by boiling?  I seem to remember a chemist once posting that if water is chlorinated a certain way, boiling won’t help. TIA for any comments.

I can’t answer the boiling question but my solution to the chlorine problem is an activated charcoal filter.  I have it mounted under the kitchen sink and all cold tap water from the kitchen is filtered this way.  I change the filter every 3 or 4 months. Tony V.

Response:

Hello, This past summer I brewed 3 batches of beer using my tap water.  All 3 had significant fermentation problems!!!  2 of them stopped around SG 1030 (from 1058 or so), and had to be "jolted" with yeast nutrient.  Even then, they only got down to around 1016 or so. Methinks I have found the problem!!  It appears that in the summer, the municipal water works increases the chlorine level in the supply.  Not just a little, either — it was more like Holiday Inn Kiddie Pool (TM) water than drinking water. I even pre-boiled the water before brewing for about 20-30 minutes.  Either that wasn’t enough, or boiling does no good. My question is, is it possible that chlorinated water can’t be de-chlorinated by boiling?  I seem to remember a chemist once posting that if water is chlorinated a certain way, boiling won’t help. Anyway, I made a batch last weekend using bottled water (Buffalo Don’s!!!). The fermentation is going gang-busters, and only took a few hours to start up!!  (The batches made last summer took almost 24 hours.)  BTW, I always use Wyeast, and always make a starter. TIA for any comments. Matt Kelly     Software Engineer | Semper ubi sub ubi! Cray Research, Inc.              |                                  | Opinions expressed herein are    | Brutus: Well, you’re kinda repulsive your- just that.  Mine, not Cray’s.    |         self, sir…                                  |

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