Is it needed? I'm brewing a best bitter next week. I use RO water. My brewing software is showing that I can hit my desired ph with NO mineral/ acid additions. Is this ok? Will essentially zero Ca effect my efficiency? I would then add CaCl2 and gypsum to my kettle for flavor and raise Ca for yeast.
Ca is an enzyme cofactor, i.e. It helps the conversion. Is it required? No, the Congress mashed used to test mast uses distilled water.
^ What he said. ETA: I would add at least a token amount of Gypsum or Calcium Chloride to the mash, if it doesn't drive the pH too low. Or even consider adding Gypsum/Calcium Chloride and Pickling Lime or Baking Soda if needed to raise pH back up. Actually, I have done this (the latter) a couple times.
Additionally, I believe yeast don't flocculate as well without calcium. Not a problem per se, but it might take longer than usual for your beer to clear.
He was going to get that in the kettle addition. That would be there when you add the yeast, you know.
Sorry Supergenious, I missed your second paragraph on my cell phone screen. Sounds like you've got a solid plan.
