kook
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But you also need some copper and Magnezium is important to yeast also.
:icon_offtopic:
Good thing that malt has loads of magnesium in it already
I've heard copper mentioned before - but never any info to back it up. My understanding is that copper is in many cases harmful to yeast. I know copper is occasionally used in the swimming pool industry to treat and prevent algal / fungal outbreaks.
Noonan mentions in New Brewing Lager "Elevated levels of copper cause yeast mutation and haze formation" and "Levels of copper should be less than 1ppm".
What is the ideal level for copper? How do we go about ensuring there are appropriate levels?