Continuously in print for over thirty years, the Complete Joy of Homebrewing is filled with practical tips and information on grains, hops, yeast, equipment and techniques for the beginner, intermediate and the advanced home brewer.
Removing the mystery from water’s role in the brewing process, Palmer and Kaminski provide depth and detail about the chemistry and treatment of brewing water, an overview of water sources available to brewers, adjusting water for various beer styles, different brewery processes and wastewater treatment.
For brewers seeking a comprehensive guide through the mystifying realm of “spontaneously” fermented beers, Wild Brews supplies the reader with the depth of knowledge and techniques for producing beers with wild yeasts and bacterial strains, colloquially and lovingly known as “Bugs.”
Finally, a complete guide to understanding the vital, living organism in beer production is available for home and professional brewers. Yeast provides a compendium of technical and sensible advice for appreciating, properly utilizing and culturing yeast in the brew house.
Brewers often call malt the soul of beer. Fourth in the Brewing Elements series, Malt: A Practical Guide from Field to Brewhouse delves into the intricacies of the key ingredient in virtually all beers. Providing a comprehensive overview of malt, the Practical Guide places the primary focus on the process of producing barley into malt, from the field through the malting process.