Chlorine in Rinsing Water

[ButterBar]

Good afternoon all,
I've recently gotten into focusing on my water profile in order to up my brewing game. I've started using RO water along with mineral additions to get the profile I want and ensure that no chlorine/chloromines are introduced into the beer, but there lies my question; how much is too much?

My normal routine is to clean my MLT and Brew kettle with PBW before I start mashing, and then follow it up with a rinse from the kitchen faucet sprayer. I don't dry between rinsing and mashing. I know that my tap water has chlorine in it, but was wondering if the minimal amount left over from the rinse has a noticeable impact?

Also, follow up question to that. If i needed to adjust mash temp with an addition of ~.5L (.1gal) of tap water, would that have a noticeable effect? Or would I be better off getting additional RO for cleaning/mash adjustments?

Thanks in advance.

 

[beermanpete]

I think rinsing with tap water is ok. To minimize the chlorine input invert the kettles after rinsing for a few minutes to let as much water run out as possible before use. Any remaining chlorine content seems trivial at this point.

Water additions to the mash for temperature adjustment should be made with the same water as you mash with. Simply make extra going in so you have plenty. Leave a small amount of the treated water out of the hot liquor tank to use for cooling the mash should you need it.