Home brewers use reducing agents such as
sodium metabisulfite or
potassium metabisulfite to remove chloramine from brewing liquor as it, unlike
chlorine, cannot be removed by boiling (A.J. DeLange). Residual sodium can cause off flavors in beer (See Brewing, Michael Lewis) so potassium metabisulfite is preferred.
Chloramine can be removed from bathwater and birthing tubs by adding 1000 mg of vitamin C per 75 gallons of water. Human-grade nutraceutical vitamin C reduces the pH of the water less than commercial tablets sold for this specific purpose.