I am going to brew Jamil Zainasheff's Brown Porter (extract version, full boil) from the Brewing Classic Styles book.
Can I use just reverse osmosis water? Will enough calcium be present for the yeast? Should I add any salts?
The minerals and nutrients will be in the extract. RO water will work very well.
Can you use reverse osmosis for all brews?
In extract brewing,
For a malty beer like porter, is it a good idea to add some calcium chloride? Ca to help the yeast do their thing and Cl to enhance the malty flavour?
Would addition of CaCl just make the mineral taste excessive?