That size filter is quite effective for removing chlorine when flow is restricted to 1 gpm. The flow rate needs to be about 0.1 gpm to remove chloramines. A hose plug with a 1/16 inch hole will restrict flow to about 1 gpm.
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No chlorine removal at all, but it has never been an issue in the past, and was not an issue in the beer made the day before.
I have an ESB recipe. Using Bru'n water to calculate the Ca additions and Cl:SO ratio I want, I get a mash pH of 5.4.
When I toggle between the Adjusted water and the Existing water on tab 4, line 24 I get a mash pH of 5.4 on the existing water.
Am I correct that as i have an acceptable pH with no mash adjustments, I can add all my salts (both mash and sparge) straight to the kettle, then just go ahead and acidify my sparge water as necessary? I do need the water additions as my water has very low mineral content.
Using a mash thickness of 4.9 l/kg I get the following mash PHs:
The variation is more than I like. The above numbers are all with very soft water with no adjustment.