Brewing Water Basics – Putting it All Together
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.
Category: Brewing
All things about the art and science of brewing beer. Recipes, tips, techniques, equipment, reviews and anything else related to homebrewing and craft beer making.
Brewing Water Basics – Part 2
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.
Brewing Water Basics – Part 1
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.
The Beer Off-Flavor Series: Diacetyl
Diacetyl is a little ketone (C4H6O2) that flummoxes the beer world.
Irish Beers: Popular Styles of the Emerald Isle
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.
The Long Journey to Homebrew Legalization
Homebrewing became federally legal on February 1, 1979, but the fight to make beer at home didn’t stop there.
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