Originally Posted by ajdelange
Not really a problem. Magnesium, beyond its role as co-factor, doesn't really bring much to the party and malt contains plenty for the co-factor job.
Interesting. I have always added a bit of MgSO4 to bring my Mg up from about 2ppm to 11pm, which brings my SO4 from about 6ppm to 43ppm. If I am brewing something "British" that wants some SO4, I factor in what I have added through MgSO4 in calculating my CaSO4 addition.
I enjoy the final product, and it is cheap and easy to do, but I know I only do it because of the Palmer "range" for Mg, and I have no idea whether I could taste the difference. That being said, I am neither curious enough, nor do I get the opportunity to brew enough, to run the double-blind, comparison experiment. I may leave the MgSO4 out on a batch of something that does not need the SO4 and at least get a subjective impression.
Hey, maybe it at least helps keep me regular, lol.