roger
Apprentice
I understand many use distilled water for brewing. I also understand (in principal and with the help of BeerSmith) how to add different salts to approximate the water for the style of beer I'm brewing, but have a question. I've read and heard the importance of trace minerals to the health of yeast, ie copper. I'm assuming no one is including pennies in their primary. Has anyone that has brewed with distilled water tried to address this? Or am I paranoid and is it a non-issue?