I have a couple of batches that seem to be a bit flabby, almost like I over did the calcium chloride and they don't have the acidic twang I like. If I add a pinch of citric acid to the pint it seems to fix it. Is this something I can fix by adding less CaCl and more acid at mash? I usually use RO water and add gypsum, CaCl, a bit of Epsom and usually 2-4 ml of 75% phosphoric acid. The beers in question are a Scottish ale and American wheat ale.