I made a homebrew today using tap water, and to my horror I realized I forgot to add the campden tablets to neutralize the chloramine. About 5 years back I made the same stupid mistake, and fermentation never started up, rendering my homebrew a total loss. Can the chloramine levels be great enough that it actually prevents yeast from taking off?
I'd brewed dozens of batches before finding out about chloramine and Campden tablets. My beer is better now that I treat my brewing water to remove chloramine, but has always been drinkable.
I think the failure of your previous batch was due of something other than chloramine.Tweet