Hello all.
First, thanks so much for the constant dialogue on this site. Although not new to brewing, I am new to the joy of Mead brewing and your comments and pointers have prepared me for my next obsession. I have actually learned more of what not to do from here than from any book.
Second, are any of you from the Milwaukee area? I have seen that a number of you have attended workshops at LHBS's in the Southern California area, and I would not mind having a similar gathering in the Dairy State. I am a great proponent of learning by watching, and having a more experienced Mead brewer close at hand would be very useful.
Finally, to my brewing question. Milwaukee has a fairly high level of chlorine content (following a fairly nasty episode in the 90's that resulted in one death). I have been heating the water up to near boiling to 'cook' the chlorine out, but I then have to wait for the whole must to cool down before I can pitch the yeast. From my experience with fish tanks, I know there are chemicals that can be added that will remove the chlorine and make it safe for the fish. Is there anything similar that can be used in brewing that is safe and does not change the taste of the resultant Mead?
Appreciate any input.
First, thanks so much for the constant dialogue on this site. Although not new to brewing, I am new to the joy of Mead brewing and your comments and pointers have prepared me for my next obsession. I have actually learned more of what not to do from here than from any book.
Second, are any of you from the Milwaukee area? I have seen that a number of you have attended workshops at LHBS's in the Southern California area, and I would not mind having a similar gathering in the Dairy State. I am a great proponent of learning by watching, and having a more experienced Mead brewer close at hand would be very useful.
Finally, to my brewing question. Milwaukee has a fairly high level of chlorine content (following a fairly nasty episode in the 90's that resulted in one death). I have been heating the water up to near boiling to 'cook' the chlorine out, but I then have to wait for the whole must to cool down before I can pitch the yeast. From my experience with fish tanks, I know there are chemicals that can be added that will remove the chlorine and make it safe for the fish. Is there anything similar that can be used in brewing that is safe and does not change the taste of the resultant Mead?
Appreciate any input.