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a decent intro to chemistry
Review by Brandon
(Posted on 10/17/12)
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I don't have a chemistry back ground, so reading this, and seeing the molecules sketched out, sort of helped me understand what was going on. If you have a chemistry background, you dont need this book.
It might not help your brewing, but it helped me understand a little of the science.
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Brew Chemistry for non chemists
Review by Andy
(Posted on 12/8/12)
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This isn't for someone with a degree in biology or chemistry, you already know whats covered in this book. This book is best for beginning - intermediate home brewers looking to move from extract brewing to partial mash or all grain brewing. It wont help the all-grain brewer looking for advice on recipe formulation and yeast interaction.
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I didn't get much out of it
Review by Lena
(Posted on 12/26/12)
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This didn't help my understanding of All grain methods. It has some nice pictures, but is of little practical value to the home brewer. All an all grain home brewer needs to know is "hold X temperature for Y minutes". You don't need a book for that.
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The book is about understanding whats going on during mashing
Review by Farzan
(Posted on 2/23/13)
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Reading the book helped me to understand what was going on during mashing and how it's supposed to work. It helped me get a better understanding of why mash temperatures are important and what enzymes are. I found the book to be worth reading.
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Ok resource
Review by Ben
(Posted on 3/6/13)
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The information in this book is valuable, but it is not as in-depth as I had hoped. If you have studied mash chemistry before, you probably know most of what is in this book. I suggest buying other books before you add this one to your collection.
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The chemistry of mashing - simplified
Review by Revis
(Posted on 4/1/13)
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The books explains how enzymes work and what occurs at the molecular level during mashing. You lean why temperatures are important. It was a quick read, and I got something out of it. If you have a strong chemistry background you should instead read "Principles of Brewing Science", as it's more in depth.
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Whats going on under the hood
Review by Pete
(Posted on 6/6/13)
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The book explains whats happening during the processing of the grain and during mashing and during fermentation. It covers some basic chemistry, though you don't have to be technical to follow. It's kind of neat to have a better understanding of whats going on, complete with pictures. But it won't help your brewing much. Still a good read.
