Expert: Alan Ward - 11/29/2007

Question
Hi Alan,

I just recently began brewing again after a five year hiatus (and I'm a bit paranoid), and I have two questions regarding my first batch.

1 - I am brewing an ESB that began at a SG of 1.040 and potential alcohol of about 5%. I pitched my yeast (White Labs liquid) under 80F in a plastic 5 gallon bucket. My fermentation began at about 12-16 hours and continued uninterupted bubbling the airlock at about 1 per second at 72-74F until day 3, when airlock bubbling completely ceased suddenly. I am a bit concerned about a stalled fermentation or leaky airlock or bucket since the fermentation went so quickly.  Should I be concerned about the shortened fermentation, or should I simply wait until 6-7 days and then move the brew to the glass secondary?

2 - When I was brewing previously I didn't need to be concerned about chlorinated tap water.  I made this brew without thinking and realized afterwards that Boston city water has chloramines in it (although since 2005 they have been using ozone, which has reduced the levels). I cannot smell any chlorine if I put tap water in a cup, so should I be concerned about chlorophenols developing in my beer which would ruin the batch?

Thanks for your time!

Answer
First, welcome back.

Question:
1.  I would not worry about the quick fermentation.  If you are really worried take a second hydrometer reading.  It should have come down to around 1013.  My brews often finish all outward signs of fermenting in 3 day.  

2. I have brewed both with and with our city water. Since we boil our water the chlorine is boiled out.  I have also added straight tap water with no problem.  Most city tap water does not have enough chlorine to cause a major problem.  I would recommend a cheap water filter which you can get at most hardware stores for around $20.  I have one that attached to a water hose (one used for camping).

You should be fine.

Alan