| Display title | Potassium |
| Default sort key | Potassium |
| Page length (in bytes) | 4,498 |
| Namespace ID | 0 |
| Page ID | 53 |
| 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 | 03:34, 14 March 2020 |
| Latest editor | Adam (talk | contribs) |
| Date of latest edit | 18:39, 2 May 2024 |
| Total number of edits | 18 |
| Total number of distinct authors | 1 |
| Recent number of edits (within past 90 days) | 12 |
| Recent number of distinct authors | 1 |
Description | Content |
Page title: (title)
This attribute controls the content of the <title> element. | Potassium in brewing: sources, effects, and ideal level |
Article description: (description)
This attribute controls the content of the description and og:description elements. | Potassium is required for yeast growth. During fermentation it is actively taken up by the yeast, where it is supports numerous cellular functions. A high level of potassium is extracted from malt during mashing, making it one of the main ions is present in wort. The suggested level for potassium in brewing water is less than 200 ppm (mg/L). |
