dechlorination

[A M Street]

I have had problems with the taste of the beer I brewed recently.
As I am a complete novice I have been advised to dechlorinate the water. Can anyone tell me what I need to do this?
The water here is heavily chlorinated and smells unpleasant but is hard as it come from the chalk.
If I put it through some kind of filter will I soften the water as I believe that this may have an adverse effect on the clarity of the beer, something
called "Burtonisation" is involved I think.

 

[Aleman]

1/2 a campden tablet in 5 gallons of water will remove all the chlorine

Burtonisation is something else again . . . which as a novice is not something you need to go into any detail at the moment, and is only really relevant for all grain brewers