stuartf
Well-Known Member
Does anyone have any info on what levels chlorine can start to create bamd aid flavour? Im trying to determine whether i have a problem with wild yeast or chlorine in my brew water. I'm beginning to suspect (and hope) it is the chlorine as i dont have any gushing from the bottled beer and there are no other off flavours i can detect. Looking at my local water supplier's report the level of chlorine (added as Cl gas) has roughly doubled in the last year from mean value of 6 to 10 mg/l. I thought this was still a pretty low concentration but would this be enough to cause noticable band aid flavour? The last 2 beers ive made (both pilsners) have had a strong band aid flavour. For good measure I've done a good caustic clean of my fermenters and ferm fridge but really do t want to waste another beer trying to figure out where the problem is if i can avoid it.