not a viable option for everyone...
Aerating chlorinated water may still kill your microherd
- Thread starter dev0n
- Start date
not a viable option for everyone...
you should change the thread title to chloraminated rather than chlorinated
NUG-JUG
Member
MM and CT guy have both said that adding any organic matter should neutralize chloramines, but aeration is till needed. Toss in a pinch of soil, or molasses, and it works. The chloramines attack the OM (their job), then they become chlorine through some chemistry type stuff. The chlorine can then be bubbled out. I use my nose and I smell a lot of chlorine when I first add the OM. I think it's a rush of chlorine bubbling out, then the smell is gone after 15- 20 mins, and you've got good wata
slyman
Member
some interesting points
http://www.waterfyi.com/drinking-water/is-your-drinking-water-safe/
http://www.waterfyi.com/drinking-water/is-your-drinking-water-safe/
Zendo
I 'thought' that it was a federal statute but perhaps it's a Oregon law that mandates that the water district (another word for water company here) must post on their web sites information about a number of quality control paradigms which includes the data on whether or not chloramine is added to the water supply.
I checked with the 4 major cities in Oregon which comprises 85% of the total population in this state. I assumed that if chloramine was being added it would more likely than not be in a large(r) city. My assumption was incorrect. Chloramine is not added to the public water supplies and that has a lot to do with water quality laws passed and implemented in the early 1900's. Portland gets their water from the Bull Run Reservoir up near the Mt. Hood National Forest. This reservoir is closed to the public and is made up of pure melted snow from Mt. Hood and the surrounding forests that ring the mountain.
The little town that I live in pulls its water from snow run-off from Mt. Hood and down the Clackamas River to where it joins with the Willamette River. The water is far better than the bottle and delivered water in Southern California.
RE: Eliminating chloramine from water
NUG-JUG is correct. I have the same recollection on this venue specifically from one or both of the guys you mentioned, i.e. CT and MM
I've also seen this discussion on Yahoo's compost tea group run by the author of 'Teaming' and it's my understanding that organic material converts the chloramine to chlorine which is then simply aerated out.
I'm 99.99% sure that this is the process I've seen. But I could be wrong.
CC
I 'thought' that it was a federal statute but perhaps it's a Oregon law that mandates that the water district (another word for water company here) must post on their web sites information about a number of quality control paradigms which includes the data on whether or not chloramine is added to the water supply.
I checked with the 4 major cities in Oregon which comprises 85% of the total population in this state. I assumed that if chloramine was being added it would more likely than not be in a large(r) city. My assumption was incorrect. Chloramine is not added to the public water supplies and that has a lot to do with water quality laws passed and implemented in the early 1900's. Portland gets their water from the Bull Run Reservoir up near the Mt. Hood National Forest. This reservoir is closed to the public and is made up of pure melted snow from Mt. Hood and the surrounding forests that ring the mountain.
The little town that I live in pulls its water from snow run-off from Mt. Hood and down the Clackamas River to where it joins with the Willamette River. The water is far better than the bottle and delivered water in Southern California.
RE: Eliminating chloramine from water
NUG-JUG is correct. I have the same recollection on this venue specifically from one or both of the guys you mentioned, i.e. CT and MM
I've also seen this discussion on Yahoo's compost tea group run by the author of 'Teaming' and it's my understanding that organic material converts the chloramine to chlorine which is then simply aerated out.
I'm 99.99% sure that this is the process I've seen. But I could be wrong.
CC
slyman
Member
after reading this i checked out my county's water authority site http://www.ecwa.org/web/waterquality_treatment.jsp?o=Water%20Quality&so=TREATMENT%20PROCESS
i think im going to send them an email requesting they remove flouride from their processes. "Fluoride is also added to fight tooth decay." is fighting tooth decay worth all of the detrimental effects of flouride? i think not. i think the real reason they use it is to keep everyone a little more docile. sorry to go a little off topic btw
hopleaf
Member
as a homebrewer i find myself buying shit tons of water for both brewing and growing. i tried to grow a crop with tap water and i ended up with salt build up in my soil like crazy.(probly becuase i had no "microherd" left to break down my ferts.) my buds came out small and under developed. so now i just buy all the water i need to grow... luckily i only have a max of 3 medium sized plants at a time, so i don't spend too much on water. i usually buy 5 gallon jugs.
So in my area, we have fluoride AND chloramine (if I'm reading this correctly):
http://www.lbwater.org/pdf/longbeachccr.pdf
What are my options for getting this tap water to where it needs to be for organic growing? I'm not against sodium drops or whatever you guys were talking about on the last page...
http://www.lbwater.org/pdf/longbeachccr.pdf
What are my options for getting this tap water to where it needs to be for organic growing? I'm not against sodium drops or whatever you guys were talking about on the last page...
NugJug and CC have it right. We've started a few great threads on this subject in the past. OM will convert chloramine to chlorine, which is then easily dissipated from the water. (Quite a bit easier than most people realize... aeration is most likely only required for 60 minutes or so max.)
Either CT Guy or MM have said that the amount of molasses required to dechloraminate up to 50 gallons of water is something like 1 TBSP.*
*Those numbers should be verified by doing a search for the last chloramines discussion here at ICMag... it was just a few weeks ago. I'm not sure I'm remembering the actual amounts 100% accurately, but it's such a minuscule amount of molasses relative to the volume of water that it's really a moot point.
Either CT Guy or MM have said that the amount of molasses required to dechloraminate up to 50 gallons of water is something like 1 TBSP.*
*Those numbers should be verified by doing a search for the last chloramines discussion here at ICMag... it was just a few weeks ago. I'm not sure I'm remembering the actual amounts 100% accurately, but it's such a minuscule amount of molasses relative to the volume of water that it's really a moot point.
dev0n
Member
I'd google searched before starting this thread and didn't find much -- I just now used the icmag search function and found Dignan's post from three years ago 
If all it takes is the presence of OM to turn chloramine into chlorine which is then easily aerable, is it really that good of a disinfectant? I'm also curious about the levels of chlorocarbons this process would create, particularly in drinking water.
Molasses would be a much better solution IMO, I'll run through nug-jug's process today and check Cl PPMs. I would try the 1K mg Vitamin C trick but I'd be worried about resulting pH levels. I can say, however, that at least in my municipality (which has notoriously bad water sources) mere charcoal filtration and aeration doesn't do the trick; I committed a few microbial holocausts before I figured out what was wrong.
If all it takes is the presence of OM to turn chloramine into chlorine which is then easily aerable, is it really that good of a disinfectant? I'm also curious about the levels of chlorocarbons this process would create, particularly in drinking water.
Molasses would be a much better solution IMO, I'll run through nug-jug's process today and check Cl PPMs. I would try the 1K mg Vitamin C trick but I'd be worried about resulting pH levels. I can say, however, that at least in my municipality (which has notoriously bad water sources) mere charcoal filtration and aeration doesn't do the trick; I committed a few microbial holocausts before I figured out what was wrong.
I've wondered the same thing, but the truth is that if the people who know the chemistry behind it were to explain it to me, I wouldn't understand anyway. LOL So I just take their word for it.
One thing I will point out is that chlorine and chloramine are both intended to keep microbes from growing in water in a sealed environment, i.e. in the water pipes themselves. I've even heard some people claim that the stability of chlorine in water is so dependent on being sealed in a water pipe that the mere agitation of water leaving a faucet and splashing into a bucket is enough to get rid of most of the chlorine.
just throw some humus in. duh.
yes, just adding chlorine or chloramine does not replace having clean water. so yes, a bit of OM neutralizes chlorine. also makes your water taste like BM.
I'll ask a buddy with a scope to look at two samples I will brew from the same worm bin. first sample will be distilled, second will be tap water with a bit of castings and the food thrown in before the main shot of castings.
