I woke up this morning and glanced around the kitchen to assess how much cleanup remained after yesterday's double brew day. I noticed my calcium chloride, gypsum, and lactic acid on the counter top, and I realized I never used it in the second batch, a grisette-saison. Oopsie! I ended up with a 75% overall efficiency, so I don't think it messed with conversion. I did a 75 minute mash, which may have helped, but 75% is higher than average for me. Trying to decide, should I add some gypsum and calcium chloride to help with yeast flocc (using Imperial Organic Rustic / WY 3724), and flavor? My water, last I measured, has a low ion content: Ca=14, SO4=9, Cl=6 ppm. Logic seems to say yes, but I know I have not made adjustments to beers in the past that came out fine.
I guess I'd just let it ride, unless I was dead set on the beer being as clear as possible as soon as possible. I wonder if adding the minerals at this point might mess with the yeast metabolism? Cheers!
I recently did this (by accident also) with RO water (except I used some acidulated malt) with no conversion problem...since it was a double-batch you should be able to pick up some additional softness in your Grisette/Saison flavor profile.
My first reaction would be to just let it ride. However your post has given me a really good idea on how I might fix my own brew.... Recently I decided that I might never adjust water again because I didn't think it mattered that much. So for my last batch (a maibock), I used tap water treated with Campden only to remove the chlorine, but no additional salts. But now it's been 5 weeks, AND I added gelatin, and it's STILL hazy as all heck!! So, perhaps I should add a slurry of a teaspoon of gypsum? I don't recall ever having such a bitch of a time getting my beer to clear ever before, but I've almost always treated with salts and this is the first batch with no salts. Maybe calcium truly is critical to flocculation? Guess it won't hurt to find out. I'll keep you posted in a couple days if I remember....
