« on: October 21, 2010, 10:16:14 AM »
Fair enough, calcium is necessary for flocculation. But you really don't need much at all, so it's not really worth worrying about IMO. Yeast strain plays a much larger role in my experience.Well, there is no reason to worry about the calcium levels, that is mostly important in the mash and you're not mashing (except for that Munich).
Calcium also is important to yeast (particularly flocculation) and precipitates oxalate early on reducing beer stone later. I think this latter point is the most important for homebrewers who rarely consider beerstone in their cleaning regimen.
I am actually skeptical that calcium is all that important in the mash as bohemian pilsener mashes, assuming pH is controlled via acid, seem to be every bit as robust as any other mash, at least in my brewery (and presumably bohemian breweries as they can but are not adding calcium).
That said, I tend to think 30 ppm is probably plenty and 50 is very conservatively high.
Re: calcium in mashes, what is your water profile like? Maybe 50 ppm is higher than it needs to be, or maybe at 50 ppm you convert faster and more confidently without testing for conversion (I haven't checked for conversion in years).