Originally Posted by ajdelange
Malt generally contains sufficient magnesium to keep yeast happy so I'd say just don't worry about it. Skip the epsom salts and you should be fine.
AJ, can you (or anyone else) expand on this assertion? The conventional wisdom on water adjustment is that you want at least 10ppm of Mg; I have to infer from this that there isn't enough (generally) in the malt alone. Is that not true?
So, is there any bare minimum amount of Mg or Ca you need in your water for optimal yeast performance?