Some of the posts I’ve read in other forums state that chlorinated water added to the wort is an absolute killer for the taste.
I’ve done partial boils and added tapwater to the fermenter to get the required volume without noticeable problems. Other people have tasted my brews including one guy that has drank in almost every brewpub in Chicago, IL and no-one has complained.
According to my most recent annual water report, chlorine was listed at 1.47 ppm. So far I’ve been brewing ales in the spectrum from red ales to stouts.
I’d welcome some discussion on this.