I know this may be silly, but why are you starting with softening the water? We also use well water, and have found that our new well has a high iron rate - not bad enough to taste icky, but a problem nonetheless with buildup. It has many other lovely minerals, however, which are really great (lots of calcium, gypsum...). So we use an aerating iron removal system. It lurks in the corner of the brewery, pumping air through the water as it is used, then washing through a sand filter. There's no flow rate loss either. The filter backwashes itself every three days during down time. It removes oxygen-bonded iron, which is the most common form of iron. Then we run through a 5 micron filter and UV sterilizer. Low maintenance, the only running cost is replacing the light once a year and the filter occasionally more than that, both of which are cheap. The iron removal system is totally maintenance free.
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