So, apparently if you let tap water sit for a few days the chlorine will evaporate off but how can one safely expose the water to the the air without risk of contamination from airborne particles?

I have done many many brews with untreated local tap water, and I have only 3 times had an issue with chlorophenols. I now treat the tap water with 1 campden tablet/100l/20gl. But, revieing my records it looks like it was only pale ales that were affected. This leads me to question do darker ales in some way buffer the chlorophenols? Is there something in dark or aromatic malts that reduces chlorophenol generation? Is it just when it happens they …

I'm trying to determine the proper dosage of Campden Tablets to remove chloramine from water. I keep seeing 1 tablet per 20 gallons posted all over brewing forums, but I never see a source for this information. Is this really a good recommendation or does it just keep getting reposted and passed about as common knowledge without anything to back it up?

I thought that carbon filtration removed both chlorine and chloramines from water. However, the seller of a reverse osmosis system on Amazon answered a question with this: This system can remove up to 99% of chlorine. A different inline filter will need to be added in order to remove Chloramines as well. This particular unit has two carbon filters, one in the beginning and one in the end, both are: Premium Quick-Connect coconut shell activated carbon filter. Nominal 5 Micron …