Take the 2-minute tour ×
Homebrewing Stack Exchange is a question and answer site for dedicated home brewers and serious enthusiasts. It's 100% free, no registration required.

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?

share|improve this question

1 Answer 1

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.

share|improve this answer
    
+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

Your Answer

 
discard

By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.