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I’ve searched through this forum and other resources about target levels for chlorine and chloramine in brewing water. Everything I’ve read says that the target should be 0 (total removal of chlorine and chloramine), and that even levels in the ppb range are noticeable.
That being said, is there any acceptable, minute amount of chlorine/chloramine that won’t affect the taste of the beer? I’m not going to skimp on water treatment, but with so many brewers posting on Probrewer about successfully using standard cartridge filters, it’s difficult to determine what the ideal level is vs. what extremely low level would suffice, especially if no off flavors/aroma are noticeable. Is there a flavor threshold in the ppb range?
For reference, I had my water (municipal supply) analyzed and got the following results:
Cl2 Total: 0.93 ppm
Cl2 Free: 0.80 ppm
Based on those results, what would be the best way to treat my water? Thanks.
That being said, is there any acceptable, minute amount of chlorine/chloramine that won’t affect the taste of the beer? I’m not going to skimp on water treatment, but with so many brewers posting on Probrewer about successfully using standard cartridge filters, it’s difficult to determine what the ideal level is vs. what extremely low level would suffice, especially if no off flavors/aroma are noticeable. Is there a flavor threshold in the ppb range?
For reference, I had my water (municipal supply) analyzed and got the following results:
Cl2 Total: 0.93 ppm
Cl2 Free: 0.80 ppm
Based on those results, what would be the best way to treat my water? Thanks.