Yeah, but to help with flocculation and fermentation you NEED to get at least 50 ppm calcium in your ales, a little less for lagers. The best way to get the Ca into your beer is to use gypsum (calcium sulfate) and calcium chloride - common denominator? Calcium. But the cool thing,though, is that the sulfate and chloride ions from the latter half of those compounds help decide the beer's flavor balance - sulfate brings out hop character, where chloride emphasizes maltiness. So, you can use a combo of those to get your Ca levels, but vary the amounts of each to get the desired flavor profile of the beer you're making. After you get your desired Ca contribution from both compounds, you can add the amount of lactic acid or baking soda needed to get your pH to your target level. This is what I do.
EDIT - You won't need baking soda except for dark beers (with RO water anyway), as it will raise the excess low pH created by the acidity of dark/black malts. But you'll likely need to use lactic acid more often in small quantities for paler beers to drop pH a bit. Regardless, you'll need a small quantity scale - I use this one to weigh water salts (and small hop quantities) - it's cheap and works great :
http://www.amazon.com/American-Weigh-0-01g-Digital-Scale/dp/B0012LOQUQ