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- Brisbane, QLD
Thanks mate. It's just one of those 4L things off eBay. I'd imagine it works properly as I could definitely taste a difference in my pilsner recipe brewed with the distilled water with small mineral additions vs brewed with untreated tap water. There's always a layer of brown sludge looking shit in the bottom after it finishes a batch of water as well which I assume is the minerals left behind.If the distilling is done correctly then any chloramine should be left behind along with ions like Cl, SO4, Na etc. The whole purpose of distilling is to purify the water as much as possible. If done with too much gusto, then maybe (I stress maybe) some might go with the water vapour, but you'd be taking most other ions with the water too if chloramine went with it. I really think it is unlikely if your still is set up and used correctly. You seem a switched on brewer, so I'd suggest you are worried over nothing.
metabisulfite (S2O5-2) + monochloramine (2NH2Cl) + 3H20 --> 2NH4+ + 2Cl- + 2SO4-2 + 2H+ By distilling you should be leaving most of the resultant ions behind.
If you are really worried about it, may I suggest a slight change to your practice and add the potassium metabisulphite prior to distilling the water. Otherwise you are just adding potassium (no issue) and ultimately sulphates to your water, which may throw out your Cl:SO4 ratios when you add your later salt additions. Probably not a real issue for you, but if you are distilling the water to get it as pure as you can, then I'd leave it that way if I were you.
Either way I can't detect any flavour issues from adding the K met in the urn in terms of there being too much sulphate in the water. The beers taste as they should. I may be adding it pointlessly, and I've never detected any off flavours from not using it either but I figure it's better to remove it before it can present a problem.