From the HBD Archive
From: Darren Evans-Young <DARREN@UA1VM.ua.edu>
Subject: Pre-boiling water
Date: 1992-05-15 22:05:56 GMT

I would say definitely pre-boil all water used in brewing to drive
off Chlorine. My mash pH goes all the way down to 4.6-4.8. I attribute
this to the absence of Chlorine.

Darren

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