I researched the effect of calcium and magnesium on yeast a couple of years ago after having a Boh Pils lager fermentation do some really strange things. It turns out that there is plenty of existing research and journal articles on the effects of calcium and magnesium on yeast. Its just that we brewers have ignored that research and substituted that with the mantra that we need at least 50 ppm Ca for yeast health and performance. That research was published in the Brewers Association The New Brewer magazine and in Zymurgy.MHB said:Brings up an interesting question. What is the upper limit for Ca. I have seen 400ppm mentioned but that has been the amount you can get by the time you have added as much SO4 and Cl as you can - not the amount of Ca.
Really just a curiosity question, haven't seen much written on the effect of high Ca.
makes sense considering Lagers where originally made from fairly soft watermabrungard said:In the case of lager yeasts, it turns out that they can be sensitive to high Ca content.
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