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There are many kinds of chlorine ions: hypochlorite (bleach), chloramine (stabilized version), and chloride (table salt). These are all chemically totally different, and Campden removes only the first two but not the chloride.If I were you, I would split your batch 2 or maybe even 3 ways after the boil, in the fermenters, adding extra calcium chloride in one fermenter, nothing in another, and maybe extra sulfate in another. Then taste them all blind at the end. My guess is that most people will not taste any difference reliably. And if so, then.... why fart around with extra salt additions at all.
There are many kinds of chlorine ions: hypochlorite (bleach), chloramine (stabilized version), and chloride (table salt). These are all chemically totally different, and Campden removes only the first two but not the chloride.
If I were you, I would split your batch 2 or maybe even 3 ways after the boil, in the fermenters, adding extra calcium chloride in one fermenter, nothing in another, and maybe extra sulfate in another. Then taste them all blind at the end. My guess is that most people will not taste any difference reliably. And if so, then.... why fart around with extra salt additions at all.
