I meant more how are you currently removing the Chlorine from your water? But one thing you did mention was your new pH meter - as well as removing the Chlorine from your water I would also take a look at your mash pH to make sure it's not too high.Not to derail the thread but here is (apparently) my water profile - I haven't measured pH yet, I only just got a meter and haven't opened the box yet..
Alkalinity Bicarbonate (CaCO3) - 16 mg/L
Calcium - 9 mg/L
Chloride - 14 mg/L
Magnesium - 2.13 mg/L
Sodium - 5.6 mg/L
Sulphate - 13.2 mg/L
Using EZWater I have been treating with gypsum, epsom salts, (more recently) calcium chloride and a dash of baking soda. To be honest the best beer I've brewed to date was the first one where I made zero additions, every beer after that I started doing additions as I was having trouble with fermentation but then things started tasting a little.. weird! I made too many changes at once so the last brew I did I replicated that first brew with the exception of adding water additions (10g Gypsum, 5g Epsom Salts,10g Calcium Chloride) and this too tasted slightly weird. The treated water itself tasted fine before I mashed in but the resulting beer also just had this subtle but distinct off-flavour.. next time I'm thinking I'll omit all water additions and maybe just try the campden tablet, I dunno!