What's your opinion of the SBB recipe in terms of the vitamins and Epsom salts? Seems like a really small amount of "stuff" (e.g. "good pinch"). The little details can sure make a difference, so I'm not doubting. I definitely want to make it with and without for my own comparison. This stuff is sooo subjective, and I don't dare ask anyone locally for taste tests.
Edit: and I'm going to try to approach it much more scientifically than I usually do. I do have the capacity to test pH, SG, etc. even if I've more-or-less abandoned it.