Sorry if this has been asked and answered, but search gave me a million results and I didn’t have the patience to wade through them…
My question is whether and how the addition of campden tablets to remove chlorine/chloramine affects mash pH and chloride/sulfate ratios. If anyone has looked into this and can weigh in, I’d greatly appreciate it.
I use bru’n water but I’ve never tried to account for the potassium metabisulfite I throw in every batch, and just now started wondering if I’m missing something. Never noticed anything in the finished product that makes me suspicious it’s hurting me (with the possible exception of routinely lower efficiency than a lot of people around here report, but I don’t care so much about that), but who knows?