I'm curious what effect (if any) chloramine-treated tap water has when used in small quantities, such as a yeast starter or when boiled with priming sugar to use a priming solution. My municipal water supply is treated with chloramine year-round, but to a lesser degree during the winter.
I'm brewing all-grain and have been struggling with some off flavors that I haven't been able to pin down. Generally I use bottled water for most situations, but for priming solutions I've just been boiling my tap water with the sugar. The beer tastes great out of the primary fermenter and at bottling time, but the off flavor pops up after the bottles have been carbed for a few weeks. Any chance the chloramine in the priming solution could be causing this?