Beer Forum

I'm making the transition from extract brewing to partial mash and I can't seem to find answers to a question about water. When I'm brewing with extract, I steep my grains in heated tap water--the idea being that the chlorine will dissipate during the boil. Is this practice still applicable to partial mash and all-grain for that matter? Does the chlorine in the tap water have any ill effects on the mash? I'm okay with boiling it first, it's just that it's another step I'd like to omit if it's not necessary.

First you need to figure out if your water has chlorine or cloramine added to it. If it is chlorine, you either need to let it sit exposed to air for a day or so for the chlorine to disapate or boil it first to drive it off quickly. If you wait for the boil (after the steep or mini-mash) to drive it off, it is too late. The chlorine will have already bonded to all the goodies in your wort and may give you that medincinal taste you don't want.

If it is chloramine, you are dealing with another type of compound altogether. This you can remove with about 1/2 a campden tablet per 5 gallons or, I believe, you can filter it out with a good carbon filter.

That said, my tap water has neither, so I haven't tried any of this. I am not entirely sure about the filtering.

Wayne
Bugeater Brewing Company

Thanks Bugeater. That's what I was looking for. I don't want medicinal flavors. There is chlorine in my tap water and I boil all the water that I add to get up to 5 gallons and to bring the temp down to pitching temp, but I haven't been boiling before I steep. Now I know. And knowing is half the battle.

And knowing is half the battle.

Go Joe

I use all bottled water, because I don't have a filter yet, and my water is nasty. I'm not sure if you listened to the water show yet, but it has all kinds of good info in it.

Here's a link: http://www.thebrewingnetwork.com/archive/dwnldarchive04-16-06.mp3