Has anyone tried this?
One would usually add the salts during the mash or even during the boil, but I haven't been able to find information about adding them post-fermentation. Of course, one wouldn't get the benefits regarding mash pH, but what about the effect calcium ions have on yeast flocculation?
Say one already brewed with really soft water and now the yeast is not flocculating even after stabilizing in final gravity. Would adding calcium carbonate, calcium sulphate or calcium chloride at this point help the yeast to flocculate?