@MHB,
Thanks for your reply.
I know for certainty that Melbourne water is treated by chlorine treatment only. Not sure about the rest of AU but you are probably correct.
However the article I'm trying to write needs to address other possibilities - it's being written mainly for BJCP study but it's also worth considering what might happen to your beer if you moved overseas for example..
Thanks for the graph. If I am reading it correctly, chlorine will solubilise in water around <20 degrees so once you start pushing above 20 deg, it starts to dissipate. The higher the temp, the more and the quicker it will dissipate so boiling water will essentially contain none.
The areas I'm most interested in are the areas between 40 and 70 degrees as this is typically where strike water might reach before being added to grain. Most single infusion brewers will dough in around 70-78 degrees* and I'm fairly confident that that will be hot enough to drive off most chlorine enough to make no difference to the finished product). However a step masher doughing in between 45 and 65* degrees (depending on rest and not an exhaustive range) - would they need to leave it to sit at that temp for much longer or is the concern a beesdick's worth of an ant's fart in Spring?
One final question Mark.
The article that I'm writing will hopefully be of benefit to people here as well as the BJCP study group and I want to make sure that I can present a simplified version of water/mash chemistry without including any fundamental errors or ignoring important information (hence the recent threads on this and zinc).
I'd ask this via PM but I believe you have shut yours off.
I have asked a few people to view the article at various points to check for any basic/fundamental errors and to suggest possible edits and revision. Dr Smurto was one of the people kind enough to look through and offer feedback. He made various suggestions and comments and suggested you might be an appropriate person to glance through as well and offer your perspective.
I know we don't have the best history online. I take that as granted; one day it may change but that is neither here nor there to me. However, I do respect your experience and knowledge (and always have done so) on most things brewing related so personality clash/whatever other clash aside, would you be willing to look through the document and offer any suggestions, error corrections etc, bearing in mind its intended purpose (simplification for the homebrewer without fundamental errors)?
If so, how can I send it to you?
If not, would you be kind enough to edit the wiki articles section with any sensible corrections when** I post it here on AHB, keeping in mind the intent and effort to make it as correct, current and logical as I possibly can? (ie. constructive editing)
**Which won't be for a while - bjcp study group first then revised to make it non melbourne, non bjcp specific and then to add in text referencing, then to post it on AHB.
Thanks
*system dependent - I lose 10 degrees on average to grain temp absorption but BIAB and other systems will vary so that's rough. Essentially the regions between acid rest and high sacch rest is where my interest lies.