| Display title | Magnesium |
| Default sort key | Magnesium |
| Page length (in bytes) | 13,541 |
| Namespace ID | 0 |
| Page ID | 54 |
| Page content language | en - English |
| Page content model | wikitext |
| Indexing by robots | Allowed |
| Number of redirects to this page | 0 |
| Counted as a content page | Yes |
| Edit | Allow all users (infinite) |
| Move | Allow all users (infinite) |
| Page creator | Adam (talk | contribs) |
| Date of page creation | 03:35, 14 March 2020 |
| Latest editor | Adam (talk | contribs) |
| Date of latest edit | 10:47, 10 May 2024 |
| Total number of edits | 74 |
| Total number of distinct authors | 1 |
| Recent number of edits (within past 90 days) | 60 |
| Recent number of distinct authors | 1 |
Description | Content |
Page title: (title)
This attribute controls the content of the <title> element. | Magnesium in brewing: sources, effects, and ideal level |
Article description: (description)
This attribute controls the content of the description and og:description elements. | Magnesium is one of the most important brewing minerals due to its beneficial effects on fermentation performance, pH control, and beer flavor. Although malt contributes a substantial amount of magnesium, it is potentially beneficial for brewers to add extra magnesium to help improve fermentation. High levels of magnesium in brewing water is undesirable since it can cause harsh sour and bitter flavors, along with other possible negative effects. |
Article image: (image)
This attribute controls the content of the og:image element. This image is mostly displayed as a thumbnail on social media. |  |
Image alternative text: (image_alt) | Magnesium periodic table emblem |
