I just realized I added way too much Calcium Chloride to my 10 gallon mash. Not sure what I was thinking (probably drinking) at the time but I added 1 tsp per gallon. According to Bru’n water calculator my calcium should now be 270 ppm and chloride is 456 ppm. Whoops. I brewed this on Sunday and fermination was very active all day monday. It is an american wheat. What is this likely to turn out like?
it may turn out salty. Nothing you can do now.
Kai
You could brew again and blend it, but I would taste it first and see how offensive it is. And probably don’t enter it in any competitions. 
It sounds like I need to plan another brewing session. I will rack to the secondary this coming Monday and should be able to tell.
I promise not to subject any judges to this batch.
A sample taken between primary and secondary tasted like yeasty sea water. Well now I know to measure out additions prior to brewing. This was the first batch I tried to brew using adjusted tap water instead of store bought spring water. It is also the first batch I have had to pour down the drain. Time to turn up the burners and try again.