21 Dec
2003
21 Dec
'03
6:21 p.m.
From the AHA Tech talk list. Can any of you chemists
out there shed more
light on what seems to be a very simple remedy.
Mike Moranz
From: Jeff Renner [mailto:jeffrenner@comcast.net]
Sent: Tuesday, December 02, 2003 2:09 PM
Subject: Re: Brewing water
Mike Galagan [mailto:cgalagan@wavecom.net] wrote:
>I can't use tap water where I live because of
the Chloramine that
>is in the water.
While it is true that chloramines won't boil out
of water the way
free chlorine will, you can easily remove it with sodium
metabisulfite. One Campden tablet will virtually instantly remove
it from 20 gallons of water that has a normal amount of chloramine.
It converts it to chloride. I grind the tablet in a mortar and pestle.
Any extra free sulfite is no problem (assuming you
don't have a
sulfite sensitivity) as it serves as an anti-oxidant in the mash. As
a matter of fact, I have recently been using a ground Campden
tablet in the mash to reduce the likelihood of hot side oxidation
in the mash.
Jeff
Jeff Renner in Ann Arbor, Michigan USA
mailto:JeffRenner@comcast.net
"One never knows, do one?"
Fats Waller, American Musician, 1904-1943