The definitive brewing guide for water from the guy who taught you How To Brew. Water chemistry is a complex and daunting topic- often the most difficult and least understood element of brewing even though it accounts for roughly 95% of your beer. Understanding your water is the final piece of the brewing puzzle. The ultimate challenge.
Water, the third book in the Brewers Publications’ Brewing Elements series, tackles the topics of water chemistry and treatment from a brewer's perspective - everything from how to read a water report to residual alkalinity, malt acidity, and mash pH. This book will help to demystify the role of water in the brewing process and will give you the information you need, as a brewer, to manipulate your water so that you can brew the best beer possible.
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Great book; lots of info; goes into a lot of depth about water and gives examples for changing water profiles, which is cool. A bit too much on the jargon sometimes, so some is tedious to get through but you can always turn the page—can skim through and read different chapters also
The books is a tough read because the subject matter is complex. I wanted to learn about why I treat my water with all these chemicals and whats going on and in that regard I succeeded. Its a good book, but it takes some effort to get through it.
Before reading this book I'd just blindly add brewing chemicals without knowing what I was doing. Now I use a spreadsheet and a water report to help me know how to adjust my water for all grain.
There is some good information in this book, and there is a lot of chemistry if you are interested in that. The authors explain how pH works and how buffers affect acidity and pH. What I learned was don't worry so much about the content of the city the beer came from, chances are they adjusted it. Instead concentrate on the profile of the water and the target beer. _x000D_