What if that sluggish fermentation or unexpected haze in your lager isn’t about your yeast strain or your malt, but about two overlooked minerals: zinc and magnesium?
In this episode, we dig into why zinc and magnesium are essential for healthy fermentations, crisp finishes, and consistent flocculation. From their biochemical roles in yeast metabolism to real-world troubleshooting tips, we break down how these overlooked minerals can make or break your lager.
You’ll learn:
Why zinc is critical for alcohol dehydrogenase, flocculation, and fermentation speed.
How magnesium stabilizes ATP, enzymes, and cell walls for yeast health.
Practical dosing strategies — and why more isn’t always better.
When and how to use balanced nutrients like Yeast Lightning.
Whether you’re brewing with adjuncts, soft water, or pushing lager fermentation under pressure, zinc and magnesium might be the missing keys to dialling in your beer.
Featured in this Episode: