Band aid from chlorine or wild yeast?

[manticle]

Doing a quick google, chloramines can be removed with 20 minutes of boiling.

I read 2 hours.

 

[Reman]

I took the 20mins from here http://www.sfwater.org/modules/showdocument.aspx?documentid=4125

But that doesn't say how much water or how little is left. Other brewing sites say 2 hours for 5 gallons, including an article by deLange.

 

[stuartf]

Made my first batch of elastoplast pilsner. From the discussion in this thread in getting that most people think this is most likely down to chlorine/chloramines in the water? I was thinking it could be a wild yeast as my beer has almost no body but then it has taken ages to carb too so maybe not? I've never had issues with the water before but I suppose it has been very wet this winter in victoria so the water companies may have added more chlorine to disinfect the water supply?

 

[Reman]

Potentially, try a pinch of ascorbic acid or s/p metabisulphate in your water before you mash in.

The other option is if you clean with pink cleaner and don't rinse well enough.

 

[stuartf]

Don't use pink cleaner. I've done a caustic scrub down of my fermenting fridge and fv so guess ill try another brew and if that's still bandaid then I'll give the ascorbic acid a shot