Originally Posted by bigmunchez
I think you were definitely right to add them - Yes, the calcium will help the yeast but you will also get the chloride:sulphate ratio which you were targeting in the finished beer
Had to do some research after this post. Here is a post from TheChemist:
I did an experiment on this; same beer (mild), different salt levels - ratios (Cl:SO4 in mg/L) from 0:0, 1:5, 5:1, 2.5:2.5, and 5:5. The beer normally has 2.1:2.7. With the luxury of being able to analyse the beers, I can also say that they had the same acidity (~.05) and IBU (~2).
The consensus was that the beer with no salts had an almost oily aftertaste to it, the 5Cl beer was almost too thick/smooth, 5SO4 had a really strong bitterness, 2.5 equal was both smooth and had a full bitterness, and the 5:5 brew had an unpleasant aftertaste that tasted like minerals. These differences were easily detectable, and 6/7 people agreed in a blind tasting.
Chloride enhances sweetness and mouthfeel, sulphate complexity and detection of bitterness. Depending on your style (ie. more SO4 for bitters, more Cl for stouts), you can mess around with these accordingly. I'd say don't JUST add one or the other though - you need a bit of each to balance things out. Also, too much of both or either will cause weird tastes. Personally, I'd probably avoid ratios with a greater difference than 2:5.
Calcium has more to do with acidity and yeast metabolism than taste. More is better . Hope that helps!