I'm not sure why you are worried about too much calcium given that the downside of sodium chloride, salty beer, is generally worse.
Hopefully the nice big pitch of WY1007 will be able to handle that low pH. I have 3 packs of US-05 on standby as well.
It will perform its duty just fine.
Sweet. Would it have worked at pH 3.1?
I read a lot of people were having problems with yeast struggling at less than 3.6, but it wasn't clear what yeast they were using. I know you guys like WY1007 because it's good at low pH, but I though 3.1 might have been pushing it.
I pitched at 64o
at 3:30 PM EST. Think I'm going to hold it there for a day or two and then slowly keep bringing it up a degree or two every day until 72o