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I assume you mean a 0.5 mic sediment filter - I suspect that will be much too tight for this application and you'll be changing it very frequently.

Is your iron Ferric, or Ferrous? If ferric, you could probably take care of it with one or two sediment filters. If ferrous, at your low level, a water softener will deal with it well. If you just want to treat ferrous iron at the point of use, I'd go with a KDF85 filter Well Water Buddy -...

I neglected to show a check valve on the permeate tube in the diagram above:

Hopefully you still have a softener as pretreatment to that RO system. If not, you'll be going through membranes in short order. Unless maybe you're injecting an anti-scalant? That can work too.

And although I try to avoid it, when I have to wash windows, RO water is the way to go. No spots.

And another thing I forgot. We have lots of customers who wash their expensive cars, cycles, or motor homes etc., and then rinse with "spot free" RO water. Anything under about 30 ppm TDS will produce a spot free rinse.

Yep - the federal limit (MCL) for iron in drinking water is 0.3 ppm. That level will stain and affect taste and cause other problems. Goal for brewing water is "non detect."

We call RO System "waste water" CONCENTRATE because the dissolved minerals are concentrated in this water relative to the feedwater (tap water). It's tap water with most of the sediment removed, and the chlorine/chloramine treated. Then it's had about 20% of the pure H2O pulled out of it by...

10 micron is pretty tight for a whole house filter. Those are typically 20 to 50 micron - unless we're talking about city water or some other water with very limited sediment. You'll want 5 micron or smaller before any RO membrane.

We frequently see homebrewers pushing 5+ gpm through little carbon filters designed for less than 1 gpm. There are 4 common/standard filter cartridge sizes 2.5 x 10 2.5 x 20 4.5 x 10 4.5 x 20 and filter housings to hold each size. The bigger the carbon cartridge, the higher flow you can push...

Cooking, drinking, coffee, tea...

Maybe.... Check to make sure that the sediment filter is 5 micron or tighter (this is very tight for a whole house application), and your sediment filter and carbon filters are a good match for the flow (gallons per minute) you're pushing through them. For example, I see over and over home...

"Well water" tells us nothing other than where the water came from. Well water quality varies from very good to horrendous. There are two broad categories re the water quality - 1) dissolved mineral, and 2) bacteria. So even if you have a fantastic mineral content for drinking or for brewing...

"Demineralized" typically means "reverse osmosis water."

https://www.buckeyehydro.com/mw102-pro-ph-temp-meter/

And don't forget to leave space for your water treatment equipment!

No it isn't. Which one are you using?

So you're injecting an antiscalent?

Wow that is some bad water! You're near the Cibola - I used to work on the Lincoln many many moons ago. Give us a call if we can help you with your RO or pretreatment gear. Surely you still have a softener before the RO, no?