I haven't tasted it yet, but I've realized that I forgot to remove chloramines from the first AG batch of Spotted Cow clone I made. I used to use a carbon filter to remove them, but I didn't think about it this time. I know for sure that our water system is using them, and I know their taste threshold is low.
So assuming that I can taste them in the beer when I rack it this weekend, what does that mean for the yeast I was planning to re-use immediately? Do you think racking new wort directly onto the yeast cake would leave behind enough chloramine to be tasted in a second beer? Should I wash the yeast, maybe? Remove some and pitch into a fresh starter?
I know this might all be premature until I taste the beer, but I wanted to mention it early to get the best chance of people seeing it before I need to make a decision this weekend.