I have a low magnesium count, and need to dilute my water with pure water for light color beers. I could add some back, but there is a limit to what is a good level.
Doesn't it seem likely that some amounts of some of the required minerals are present in the wort, having been stripped out of the grain?
Doesn't it seem likely that some amounts of some of the required minerals are present in the wort, having been stripped out of the grain?