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I have been looking into this for sometime, and I can't seem to find any definitive answers.

So far I'm pretty convinced that I won't find a reasonable home filter that will eliminate chloramine.

My current method is to carbon filter the water, and then add campden to break down the chloramine.

Anyone have a better way?

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I believe that you've hit on the best way to handle it on a homebrew scale. Half a tablet of campden works for 5 gallons of water so this should be a reasonably cheap and effective method of dealing with the Chloramine.

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+1 This is exactly what I do. (i.e. use campden) I have never noticed off-flavors from chlorine/chloramine. Filtering the water is a good idea for other reasons, but I find it to be too much trouble. As long as the alkalinity is appropriate for the beer style, I use campden-treated tap water. If the alkalinity is too high, I'll mix it with R.O. water purchased at the grocery store. – Dustin Rasener Dec 20 '11 at 0:18
How long do you let the campden sit before heating/doughing/brewing – dana Dec 21 '11 at 19:16

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