I recently moved to a city that uses chloramine in the water supply. Looking for suggestions in removing these chloramines from my brewing water, I posted a question to an online brewing board. It was suggested that adding sodium metabisulfite to the water would clear the beer of this compound. Is this true? How does it work and what would be an approximate amount to add per gallon?
This is an interesting question and I did some digging to come up with a good answer for you. Dechlorination is important to brewers for flavor reasons. Compounds called chlorophenols are formed
This is the question that every brewer who bottles their beer wants answered, and the answer depends on your bottling techniques. When carbonated beer is bottled, the shelf-life clock starts ticking. With