De-Chlorination isn't that big of a deal. Fill a 5 gallon bucket with water and put an air stone in it for an hour or 2 and it will be good to go or just let it sit overnight and gas off. By morning it should be good to go. you could even let it boil for 15 minutes and then into one of your freezers at 35 dF overnight and be good to go. It's what a lot of us do for the water for our plants.
Honestly it's the levels of the other minerals and salts that are in our water that concern me more. Wheebz said to run it through an Activated charcoal filter. Honestly if you want to get as much out as you can then get an R.O. filter and you'll be set. For some brews though you want there to be some mineral content.
From Palmers book
Water Profiles From Notable Brewing Cities
[SIZE=10.5pt]City Calcium(Ca+2) Magnesium(Mg+2) Bicarbonate(HCO3-1) SO4-2 Na+1 Cl-1 Beer Style[/SIZE]
[SIZE=10.5pt]Pilsen 10 3 3 4 3 4 Pilsener[/SIZE]
[SIZE=10.5pt]Dortmund 225 40 220 120 60 60 Export Lager[/SIZE]
[SIZE=10.5pt]Vienna 163 68 243 216 8 39 Vienna Lager[/SIZE]
[SIZE=10.5pt]Munich 109 21 171 79 2 36 Oktoberfest[/SIZE]
[SIZE=10.5pt]London 52 32 104 32 86 34 British Bitter[/SIZE]
[SIZE=10.5pt]Edinburgh 100 18 160 105 20 45 Scottish Ale[/SIZE]
[SIZE=10.5pt]Burton 352 24 320 820 44 16 India Pale Ale[/SIZE]
[SIZE=10.5pt]Dublin 118 4 319 54 12 19 Dry Stout[/SIZE]
[SIZE=10.5pt][/SIZE]
Sources
Burton: "The Practical Brewer", p. 10,
Dortmund Noonen, G., "New Brewing Lager Beer"
Dublin "The Practical Brewer", p. 10,
Edinburgh
London "Fermentation Technology", p. 13, Westermann and Huige
Munich
Pilsen "American Handy Book", 2:790, Wahl-Henius, 1902
Vienna
Pilsen - The very low hardness and alkalinity allow the proper mash pH to be reached with only base malts, achieving the soft rich flavor of fresh bread. The lack of sulfate provides for a mellow hop bitterness that does not overpower the soft maltiness; noble hop aroma is emphasized.
Dortmund - Another city famous for pale lagers, Dortmund Export has less hop character than a Pilsner, with a more assertive malt character due to the higher levels of all minerals. The balance of the minerals is very similar to Vienna, but the beer is bolder, drier, and lighter in color.
Vienna - The water of this city is similar to Dortmund, but lacks the level of calcium to balance the carbonates, and lacks as well the sodium and chloride for flavor. Attempts to imitate Dortmund Export failed miserably until a percentage of toasted malt was added to balance the mash, and Vienna's famous red-amber lagers were born.
Munich - Although moderate in most minerals, alkalinity from carbonates is high. The smooth flavors of the dunkels, bocks and oktoberfests of the region show the success of using dark malts to balance the carbonates and acidify the mash. The relatively low sulfate content provides for a mellow hop bitterness that lets the malt flavor dominate.
London - The higher carbonate level dictated the use of more dark malts to balance the mash, but the chloride and high sodium content also smoothed the flavors out, resulting in the well-known ruby-dark porters and copper-colored pale ales.
Edinburgh - Think of misty Scottish evenings and you think of strong Scottish ale - dark ruby highlights, a sweet malty beer with a mellow hop finish. The water is similar to London's but with a bit more bicarbonate and sulfate, making a beer that can embrace a heavier malt body while using less hops to achieve balance.
Burton-on-Trent - Compared to London, the calcium and sulfate are remarkably high, but the hardness and alkalinity are balanced to nearly the degree of Pilsen. The high level of sulfate and low level of sodium produce an assertive, clean hop bitterness. Compared to the ales of London, Burton ales are paler, but much more bitter, although the bitterness is balanced by the higher alcohol and body of these ales.
Dublin - Famous for its stout, Dublin has the highest bicarbonate concentration of the cities of the British Isles, and Ireland embraces it with the darkest, maltiest beer in the world. The low levels of sodium, chloride and sulfate create an unobtrusive hop bitterness to properly balance all of the malt.
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