I made a homebrew today using tap water, and to my horror I realized I forgot to add the campden tablets to neutralize the chloramine. About 5 years back I made the same stupid mistake, and fermentation never started up, rendering my homebrew a total loss. Can the chloramine levels be great enough that it actually prevents yeast from taking off?
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It's probably possible, but considering how much yeast is generally pitched, it would probably be unsafe to drink at that level. I think it's more likely that you'll wind up with off-flavors from chlorine contamination (chlorophenols... think burned plastic). |
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I'd brewed dozens of batches before finding out about chloramine and Campden tablets. My beer is better now that I treat my brewing water to remove chloramine, but has always been drinkable. I think the failure of your previous batch was due of something other than chloramine. |
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