Wow, guys, thanks for all the help! I had tried this without decanting a couple of times and couldnt see that it did anything. Having said that, theres nothing magic about boiling; some of this is going to happen at 72C strike, isnt it? Folks with lots of temporary hardness are lowering their mash pH a little.
OK, let me recap to make sure I have it right and for the folks following along at home:
1 Boil the hot liquor tank along with the calcium additions. In my case its the strike water, I dont have anything big enough to hold all the liquor.
2 Carefully drain the tank, leaving the last liter or so. Pitch the last bit.
3 If youre going to acidify the water do it now. Just keep in mind that your need for acid is less.
Ive been using 2 mL of lactic acid for my mash making pales, so Im guessing I could cut that in half with this method. I have been concerned that at 2mL the taste was slightly too much for a delicate pale.
I guess Ill siphon the liquor off with a racking cane with the little knob thing on the end. That should give me a good shot at sneaking the liquor past the insidious invisible precipitate.
In case anybody is wondering, I use RO for the sparge. Thanks again, yall.