I will be brewing a batch of starter wort in the next few days. My water has basically nothing in it. Not much sodium or sulfate, almost no calcium, magnesium, or carbonates.
Palmer says that calcium and to a lesser extent magnesium are needed by the yeast. Should I add some salts to the mash and/or boil kettle? Or will adding yeast nutrients be enough? I also have some yeast energizer and yeast hulls around, how much if any of those should I add? I want to make a wort that is as friendly as possible to yeasts. Some of it will be canned to use as starter wort and some will be mixed with agar to make plates and slants with.