OK, I freely admit that a lot of the water chemistry stuff is over my head, so I'll apologize in advance for a dumb question. But here goes anyway: I know that calcium carbonate can be used to enhance the sweetness of some beers. But is there a downside to using it if your pH is fine and your water doesn't need additional calcium? In other words, if I'm brewing a really malty beer, could I add some calcium carbonate, not because it's needed, but just to enhance that flavor? What is the danger of having too much chalk in the beer?