MachineShopBrewing
Well-Known Member
I have tried various searches on the subject but all i keep finding is how to remove chlorine from your water. I am curious as to how important chlorine removal is and what is does to - the mash, the sparge, and the finished product? Will it affect efficiency, pH, flavor, . . .? I am curious to hear from people that have done both and have, or have not noticed a difference is various styles.