Bil
Active Member
My (limited!) understanding of magnesium in the brewing process is that Mg is required for certain yeast enzymes to function efficiently, and that 10-20 ppm is a good target for my water.
My water report gives me 1 ppm Mg, so I've been adding a few grams of MgSO4 to bring my brewing water up to 10 ppm. This obviously ups my SO4 from about 18 ppm to 55 ppm. I'd like to have the ability to keep the sulfates as low as possible, so my question is whether I can skip the MgSO4 addition or if the Mg contribution is more important than keeping the sulfate level down.
Thanks for the input!
My water report gives me 1 ppm Mg, so I've been adding a few grams of MgSO4 to bring my brewing water up to 10 ppm. This obviously ups my SO4 from about 18 ppm to 55 ppm. I'd like to have the ability to keep the sulfates as low as possible, so my question is whether I can skip the MgSO4 addition or if the Mg contribution is more important than keeping the sulfate level down.
Thanks for the input!