Chlorine & Chloramine in Brewing Water; Short Burst Hot Break- Fast reads. Big flavor.

Chlorine & Chloramine in Brewing Water

One of the biggest hidden risks in using untreated tap water is the presence of chlorine and chloramine. Both are disinfectants added by municipalities to keep drinking water safe, but in brewing they can react with malt compounds to create chlorophenols. These compounds are notorious for producing harsh, medicinal, “band-aid” like flavors that can ruin even the best recipe. Unlike minerals or mash pH, no amount of hops, malt, or fermentation finesse can mask chlorophenols once they’re there.

The good news is removal is simple and inexpensive. A single Campden tablet (potassium metabisulfite) is enough to neutralize chlorine or chloramine in typical homebrew batch sizes — just crush and stir it into your brewing water, and within minutes the problem is solved. Alternatively, a good carbon filter can strip out chlorine effectively if you prefer a reusable option. Taking this step means you’re giving your yeast and your flavor profile a clean foundation, ensuring your beer tastes like beer — not like a swimming pool.

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Curious about your water for brewing? We offer easy testing for minerals, pH, alkalinity, and more.
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