We’ve covered some of the basics of water chemistry in the last two articles, and now we are ready to put it all together.
This article is a continuation of a three-part series. You may have heard that you have “hard” water, or “soft” water. Hardness in water is mostly due to the calcium and magnesium ions in the water.
For many brewers, water chemistry is treated as the last frontier of homebrewing. Oftentimes, it is ignored or at least not something homebrewers want to think about. The old adage “if your water tastes good, it’s fine to brew with” may be repeated, and believed.
Diacetyl is a little ketone (C4H6O2) that flummoxes the beer world.
Despite its reputation for being a whiskey-country, Ireland has been a big player in the brewing world for centuries. Here are some of its most popular styles.
Homebrewing became federally legal on February 1, 1979, but the fight to make beer at home didn’t stop there.