Adding Calcium Post-Pitch

I used RO for the first time, and realized that I am only at 30ppm Ca Ions. I know that this may affect my beer clarity in the end, is there any reason to try to add in some Gypsum and CaCl to try to get the Ca up a bit? The beer is currently fermenting.

Thanks.

Calcium aids in the following ways: lowering the mash pH in all grain beers with stimulates proteolysis and increases yield, reduces the extraction of tannins during the sparge, enhances yeast flocculation and assists in protein coagulation in the hot and cold breaks.

In short, yes, it's important, but you should add it in before fermenting, not after.

Can I ask how you know the exact concentration of Ca++ ions in your water??

Ward labs report.