Does not affect flavor. Reduce proteins or tannins in brewing. A type of malt sometimes used in Europe, which is malted for a very short time, and thus highly undermodified. Caused by chemical combination of chlorine and organics. Detectable in parts per billion.
Aroma is unique but similar to plastic-like phenolic.
Avoid using chlorinated water. Beer is considered a colloid, as is gelatin. Many reactions in beer involve the colloidal state, especially those affecting haze and head stability. During this phase, complex sugars are slowly fermented, carbon dioxide is dissolved, and yeast settles out. Also known as cabbage-like flavor.