Water sterilisation

[baccus]

Hi,

I've read about people sterilising their water, even for kits. Usually the reason given is to remove chlorine. But doesn't chlorine disappear after a few days anyway?

It seems like a big faff on. And all the kits I've done so far have just been with boiling water - no probs or chemical taste as far as I've been able to tell.

So do the benefits of sterilising tap water really out weigh the effort involved? (Especially for a novice like me)

[a-slayer]

I agree with Chris, a half a campden tablet is good investment. Once you have tasted a beer tainted by chlorophenols you will not miss out a campden tablet again.

[baccus]

Is the TCP taste really that strong?! But it only happens occasionally? Is that what's going on?

[Aleman]

Is the TCP taste really that strong?! But it only happens occasionally? Is that what's going on?

Chlorophenols have a taste threshold in the parts per billion range . .. My water authority quotes 0.3 ppm free chlorine (Total is around 1.7ppm) which is 300 parts per billion . . . more than enough to hit the taste threshold for chlorophenols if not processed before brewing

[cardigan]

Interesting stuff this. I'm concerned that the amount of chlorine and chloramines does vary as chris-x1 suggests, so I've got some Campden tablets to treat it. I'm only kit brewing at the minute, so I was planning the following method:

(1) Clean and sanitise a 25l bucket
(2) Fill it with cold tap water
(3) Add one half crushed Campden tablet
(4) Give it a stir and leave to stand
(5) When needed in the fermenter use a clean and sanitised 2l jug to transfer it to the FV after the LME is added.

I'm expecting this to give me good well-aerated water going into the FV.

Sounds about right to me but what do you think?

Cheers

[boingy]

You got it!

[cardigan]

smashing! Another home-brew question answered quickly and directly. Got to love these forums.

Cheers