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Download Water: A Comprehensive Guide for Brewers (Brewing Elements) eBook

by John Palmer,Colin Kaminski

Download Water: A Comprehensive Guide for Brewers (Brewing Elements) eBook
ISBN:
0937381993
Author:
John Palmer,Colin Kaminski
Category:
Beverages & Wine
Language:
English
Publisher:
Brewers Publications; 1st edition (October 7, 2013)
Pages:
300 pages
EPUB book:
1872 kb
FB2 book:
1781 kb
DJVU:
1653 kb
Other formats
lrf mobi lrf lit
Rating:
4.5
Votes:
859


Colin Kaminski’s brewing career started as the product designer at Beer, Beer and More Beer, designing more than 180 . This is a great book for home brewers and mid-level professionals without any formal brewing education

Colin Kaminski’s brewing career started as the product designer at Beer, Beer and More Beer, designing more than 180 products including the Peltier cooled conical fermentor. Colin has written on a variety of topics including lutherie, holography, solar astronomy and beer. He has been the Master Brewer at Downtown Joe’s Brewery since 2003. This is a great book for home brewers and mid-level professionals without any formal brewing education. You will have to brush up on some chem to get the most of it, but if you have a basic understanding of inorganic, or organic chem, this should be an easy read for you.

Written by How to Brew author John Palmer and professional brewer, Colin Kaminski, this second book in Brewers Publications . This is the ultimate "Beer Geek" water guide for Home Brewers or any brewer for that matter.

Written by How to Brew author John Palmer and professional brewer, Colin Kaminski, this second book in Brewers Publications Brewing Elements Series, Water, will take the mystery out of using water in brewing beer. Beginning with an overview on sources, quality and Water is an essential component for staying alive and one of the foundation elements in the brewing process. Clear in-depth explanations of water and how it may affect your brews. I brew ale, wine, mead and hard cider.

Электронная книга "Water: A Comprehensive Guide for Brewers", John Palmer, Colin Kaminski

Электронная книга "Water: A Comprehensive Guide for Brewers", John Palmer, Colin Kaminski. Эту книгу можно прочитать в Google Play Книгах на компьютере, а также на устройствах Android и iOS. Выделяйте текст, добавляйте закладки и делайте заметки, скачав книгу "Water: A Comprehensive Guide for Brewers" для чтения в офлайн-режиме.

Authors John Palmer and Colin Kaminski lead a discussion of adjusting water to styles of beer, residual alkalinity, malt .

Authors John Palmer and Colin Kaminski lead a discussion of adjusting water to styles of beer, residual alkalinity, malt acidity, mash pH, brewery process water and wastewater treatment is included. Colin Kaminski, co-author of Water: A Comprehensive Guide for Brewers (Brewers Publications, 2013), discovered brewing while briefly dating a woman with a degree in fermentation science from UC Davis. If you don’t get the water right, neither will you succeed with the beer.

Thanks to John Palmer and Collin Kaminski for an excellent reference book

Water: A Comprehensive Guide for Brewers, third in Brewers Publications’ Brewing Elements series, takes the mystery out of water’s role in the brewing process. From an overview on sources, quality and geography, the book leads brewers through how to read water reports, understanding flavor contributions, and the treatment and chemistry of brewing water. A discussion of adjusting water to styles of beer, residual alkalinity, malt acidity, mash pH, brewery process water and wastewater treatment is included. Thanks to John Palmer and Collin Kaminski for an excellent reference book.

Water is arguably the most critical and least understood of the foundation elements in brewing beer. Water: A Comprehensive Guide for Brewers, third in Brewers Publications’ Brewing Elements series, takes the mystery out of water’s role in the brewing process. The book leads brewers through the chemistry and treatment of brewing water, from an overview of water sources, to adjusting water for different beer styles, and different brewery processes, to wastewater treatment

Written by How to Brew author John Palmer and professional brewer, Colin Kaminski, this second book in Brewers Publications’ Brewing Elements Series, Water, will take the mystery out of using water in brewing beer.

Written by How to Brew author John Palmer and professional brewer, Colin Kaminski, this second book in Brewers Publications’ Brewing Elements Series, Water, will take the mystery out of using water in brewing beer. Beginning with an overview on sources, quality and geography, this book will lead brewers through water’s role in the brewing process, including how to read water reports, troubleshooting, its flavor contributions and the treatment and chemistry of brewing water.

This is the third title in Brewers Publications' "Brewing Elements Series" which takes the mystery out of water's role in the brewing process. From an overview on sources, quality and geography, the book leads brewers through how to read water reports, under-standing flavour contributions, and the treatment and chemistry of brewing water.

item 1 WATER COMPREHENSIVE GUIDE (Brewing Elements) -WATER COMPREHENSIVE GUIDE (Brewing . John was born in Midland, MI and currently resides in California.

item 1 WATER COMPREHENSIVE GUIDE (Brewing Elements) -WATER COMPREHENSIVE GUIDE (Brewing Elements). Colin Kaminski's brewing career started as the product designer at Beer, Beer and More Beer, designing more than 180 products including the Peltier cooled conical fermentor. He has been the Master Brewer at Downtown Joe's Brewery since 2003. Colin resides in California. Country of Publication.

Water is arguably the most critical and least understood of the foundation elements in brewing beer. Water: A Comprehensive Guide for Brewers, third in Brewers Publications’ Brewing Elements series, takes the mystery out of water’s role in the brewing process. The book leads brewers through the chemistry and treatment of brewing water, from an overview of water sources, to adjusting water for different beer styles, and different brewery processes, to wastewater treatment. The discussions include how to read water reports, understanding flavor contributions, residual alkalinity, malt acidity, and mash pH.
  • Kabandis
"Water" is the third book in the Brewing Elements series, after "Yeast" (Zainasheff/White) and "Hops" (Heironymous). This is easily the most technical book of the three. Like the other books, this is targeted at both home brewers and professional brewers, so there are a couple chapters in there that most homebrewers will gloss over (e.g. waste water treatment). However, there is a wealth of information that can help the homebrewer improve the quality of his/her beer.

While the book does not shy away from the technical details, it remains fairly readable, even to someone like me who has not thought about chemistry since high school. While many chemical equations are included, they are largely unnecessary (albeit helpful) to understanding the bulk of the material. Where one absolutely must think about techincal details, the authors do a good job of simplifying the computations as they apply to actually making beer.

One highlight of the book is that it heavily incorporates the (recent) research of noted homebrewers such as Brungard, deLange, and Troester. I personally have been going mostly off of the writings of these three (on various websites and forums) for my knowledge of brewing water up until now; I am excited to have this information synthesized in one place.

The book also includes several examples of how to take a target water profile and modify it to brew a particular style of beer. Along with the general guidelines presented, the reader should be able to then apply these principles to their own water and beer styles they are brewing. Like the "Yeast" book, I see this becoming one of the brewing books I pull off the shelf most frequently.
  • Dianazius
I've been a home brewer since about 1995. I basically just adjusted my water pH and brewed. Now, I'm working on opening an actual brewery and I pay much more attention to all the little details. I bought this book in Sept, 2013 and it sat on my shelf until a month ago. This book is filled with amazing information. I got down right nerdy and used up a new highlighter in this book. Yes, it may be too technical for some. But after reading this book, I sent away a 500mL sample of my source water from the brewery site and found the water is quite pure but definitely low on some key things like Calcium and Total Hardness. I now know how to adjust my water to make really, really good beer.
  • Truthcliff
Before I started brewing my own beer I was pretty oblivious of a lot of things regarding how [good] beer is made. I grew up not even 20 miles outside of Cologne, Germany, and was spoiled with enjoying beer since the young age of 16. Strangely enough, most stores in Germany don't keep their beers cold (we Germans are simply too cheap to pay for refrigeration) so I didn't even think about cold chain when it comes to beer.
Another aspect that I never considered was water. In our region we had really hard water so I was surprised to learn that for a good Kölsch the water should be almost as clean as for a Pilsner. Apparently the concentration of anions like SO4(2-) can impact bitterness while Cl(-) enhances maltiness. I decided it's time to dust off my chemical knowledge and jump right into this book.
I tried to read it cover to cover but a lot of the content wasn't applicable to me. Some covered how professionals use water in all kinds of stages in the brewing process (a good read but nothing that affects me directly). Other chapters spent page after page dissecting the chemistry of different ions which is very interesting but if you have cheat sheets like the one offered by M. Brungard (who co-authored this book) you should not really need to remember any of this.
The biggest pet peeve of mine, however, is that the authors annotate the charges of ions wrong. They place the sign before the number. Brrrrr.
Other than that it is a very good read but with all the tools and apps/software packages available I wonder how much it really helps with your daily brew.
  • catterpillar
Chemistry was never my strong suit, so I found this a bit of a technical challenge and it took me longer than usual to read and understand. Regardless, the beer I've brewed since learning how to manipulate my water profiles has been outstanding and without a doubt better than anything I brewed before reading this book. Get it. Study it. Brew great beer.