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The third Brewing Elements book, Water, takes the mystery out of the chemistry and treatment of brewing water. It leads brewers from an overview of water sources, to adjusting water for different beer styles and brewery processes, to wastewater treatment. Learn to understand water reports, flavor effects, residual alkalinity, malt acidity, and mash pH.
Pressestimmen
"If you don't get the water right, neither will you succeed with the beer. Water is a precious commodity, from its availability, through its quality, right to its departure down the drain. It demands respect and that is precisely what it receives in this book, which is packed with valuable information, calculations and lines for brewers large and small." -- Charles Bamforth, Professor of Malting & Brewing Sciences, University of California
"In addition to extracting nuggets from the literature, the authors have drawn on the knowledge of experienced brewers ... and those who have developed software for doing some of the complex calculations and experiments. With such a breadth of sources, this book will either answer your brewing water questions or have you well on the way to those answers." -- From the Foreword by A J deLange, Water Researcher/Homebrewer
"I have worked with water my entire engineering career and I know the intricacies of typical water treatment and utilisation. Brewing water needs are a unique aspect that have received little research or explanation in the past. This book assembles a wide variety of information focused on the specialised water needs in brewing and makes it accessible to all brewers. The treatment of brewing water can be as simple or complicated as a brewer wants to make it, but any brewer will find things in this book that can make their beer better." -- Martin Brungard, Water Resource Engineer/Homebrewer
Juliano
Bewertet in Brasilien am 5. November 2024
Leitura obrigatória para o cervejeiro que pretende fazer cerveja melhor. Mesmo em inglês a didática é boa.
RC
Bewertet in Deutschland am 13. September 2021
This supplier ships from the UK despite calling itself Rarewaves DE. Accordingly, purchases from this supplier will be subject to import duties and taxes.
Mircea Negraia
Bewertet in Deutschland am 8. Dezember 2020
I was half way through the related "Yeast" book and had high hopes for it. The book misses the point by miles, there are literally 20 pages on actual practical steps on how to treat water for brewing. Half of it is a chemistry class which would put even a graduate to shame and the left over is random information on how sierra nevada is disposing of waste water. I have a very hard time understand who this book is written for. Would give it away if i didnt risk make my brewer friends hate me afterwards.
Paola Ponce Moguel
Bewertet in Mexiko am 12. Juli 2019
Lo recibí en tiempo y forma!
daleipi
Bewertet in Deutschland am 4. Januar 2018
there is propably nothing that you'll miss regarding Water in the process of brewing your beer.unfortunately each chapter dives deep into the science and knowlege.if you just want to get the basics right it is a lot to swallow.
Abiszett
Bewertet in Deutschland am 31. März 2016
Ich habe mit einem Einsteigerbuch angefangen Bier zu brauen, und es klappt nicht so richtig. Und siehe da, man sollte doch mehr Dinge beachten, als einem die Einsteigerliteratur suggeriert: Wasser ist eine durchaus wichtige Zutat, der man mehr Beachtung schenken sollte!Deshalb habe ich mir dieses Buch besorgt. Zunächst war ich enttäuscht, dass es keine deutsche Literatur zu dem Thema gibt, doch das Buch ist gut verständlich geschrieben. Es wird zwar auch recht viel auf Chemie eingegangen, aber das hält sich durchaus im Rahmen und man muss den Teil auch nicht unbedingt durchlesen, es hilft aber beim Verständnis.Gut ist auch, dass hier wirklich explizit auf die Bedürfnisse aus Sicht des Braumeisters eingegangen wird und nicht allgemein die Chemie des Wassers behandelt wird.Es lässt sich viel praktisches Wissen entnehmen und ich bin mir sicher, dass es mir bei der Problemlösung bei meinen Fehlversuchen helfen wird.
Cliente 1
Bewertet in Spanien am 19. Dezember 2016
Me parece de toda la serie el más interesante de todos, y sin duda al que le he sacado mayor partido. Creo que nociones de química son necesarias para aprovecharlo al máximo
Christiano Miracapillo
Bewertet in Italien am 20. Dezember 2013
Il libro completa la serie "Hop" e "yeast". Da avere contando l'importanza dell'acqua nella produzione della birra. Tanti spunti per affinare il prodotto e capire cosa può influenzare il risultato finale. Lo stile della birra alla fine dipende anche dall'acqua. Molti dettagli tecnici-chimici (non può essere altrimenti in fondo).Ottima la spedizione da parte del cliente del market place. Contento che ora sia presente anche su amazon IT e non solo sullo store UK
barleypopmaker
Bewertet in den USA am1. Oktober 2013
I'm only into Chapter 4 and I have already got my money's worth from the book in regards to information. While it is a very dry read (pun sort of intended), the information in it is fairly easy to understand. There are obvious topics in here that are geared more towards the professional brewer, with topics about brewery wastewater treatment and high end filtration; but the first seven chapters out of 10 will benefit the homebrewer. Many homebrewers are looking for the "how do I" when it comes to water adjustments, but I come from the camp that wants to know why. Without an understanding of why you are doing something, you don't really understand the changes you are making. I have found a lot of resources online tell you how to adjust your water to met specific numbers, but don't really explain the correlation between the changes you are making.Be warned though, if you are not really looking for a deeper understanding of water and it's influence on brewing. You may be disappointed in the book. The actual "how to" is chapter 7, which in my opinion, from flipping through the chapter, would be worth the money for the book alone. But again, I think you are missing out on the point of the book because there is plenty of "how to" information on the web.One person on here so far has said this book is not geared towards the homebrewer, and I think that statement is incorrect. This book is just way more than they were probably looking for in regards to information. Only the last 3 chapters are not geared towards the homebrewer. Well, some of chapter 8 may apply but mostly just the first 7 chapters benefit the homebrewer.With that said, the whole "Brewing Elements Series" from brewer's publications has been very technical so I don't expect anything less.EDIT: Now that I have finished the book my opinion has not changed. I found the most helpful chapters to be chapters 6 (controlling alkalinity) and 7 (how to adjust water) by far. The only gripe I have is from other reviews around the web about the book being too technical and so on, or wondering why it covers things that homebrewers don't need. The answer is because the book is not geared strictly to the homebrewer. I know we are used to most of the books about brewing that we have access to, to be just for the home brewer. But all of the brewing elements series of books are geared towards both the homebrewer and the pro. So if you are not into the overly technical discussions or the equations, skim them, and focus on the rest. You will still get a lot from this book if you do that.
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