If I’m using a very flocculant yeast strain such as WLP002, would it be a desirable technique to lower the amount of calcium to a minimum level in an effort to possibly keep the yeast from flocculating too early? For instance if you don’t have a refrigerator to accurately control ferm temps?
I think that would be an appropriate approach. Malt provides all the Ca the yeast need and the extra supplied by the water is for oxalate reduction and helping powdery yeast to drop. The second aspect is not a concern in your case. 40 ppm is about the lowest I use. Adding all the calcium salts for the entire batch to only the mash can allow the overall wort Ca to be lower.
Very good. Thanks for the info