{"product_id":"how-to-brew-everything-you-need-to-know-to-brew-great-beer-every-time","title":"How to Brew: Everything You Need to Know to Brew Great Beer Every Time","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"Completely revised and updated\"--Cover.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tIf a homebrewer were to have only one brewing book, it would have to be How to Brew by John Palmer. How to Brew covers it all--from beginner to advanced brewing and everything in between. For the beginner, the first chapter has you covered with all you need to know to start brewing. From there, you can read on to gain further knowledge at whatever pace you choose. For more experienced brewers, How to Brew is a reference book for just about everything you want to know about brewing beer at home, covering ingredients, equipment and brewing techniques. No homebrewer should be without this book.--Gary Glass, Director, American Homebrewers Association\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tHow deep do you want to go?Congratulations, with How to Brew you hold in your hands a unique body of brewing knowledge. Some books are like a puddle, perfect for splashing through in your intellectual rain boots; others are like a well, deep, but hard to get in and out of. This book is more like a veritable lake. If you want to dip your toe in, you can comfortably do that. If you are interested in swimming for the deep water, that is here too. John Palmer's clear and approachable style when writing on the theory and technique of brewing is as simple or complex as you desire. It will give you the confidence to quickly fire off your first batch, and provide comprehensive insights for when you are well into your brewing journey. This is a great resource. Come on in, the water is fine!--John Mallett, Director of Operation, Bell's Brewery, Inc. and author of Malt: A Practical Guide from Field to Brewhouse\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tI have always considered How to Brew the best complete resource for both new and experienced brewers. In this new edition, John has made a great resource even better and up to date with the latest information and techniques. How to Brew has all you need to go from complete novice to expert brewer. If you brew, you should own this book.--Jamil Zainasheff, Author of Brewing Classic Styles and Chief Heretic of Heretic Brewing Company\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tNot only is How to Brew one of the most critical and comprehensive DIY homebrewing books available today, I have even seen it on the bookshelves at many great craft breweries.--Sam Calagione, CEO and Founder, Dogfish Head Craft Brewery\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tOwning How to Brew is like having a brewmaster as your best friend. In the 30-plus years since the American craft beer revolution got its start, countless brewing books have appeared. None, however, has achieved the status of How to Brew, which is thorough, comprehensive, and beautifully organized. And now, this new expanded and enhanced edition improves on the original. It's a considerable feat to create a book that is invaluable both to first-time brewers and professional brewmasters, but John has done it with a book that is essential for everyone who is serious about brewing.--Jim Koch, Founder \u0026amp; Brewer of Samuel Adams\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tWhenever I'm asked about what books I'd recommend to a brewer, I always recommend John Palmer's How to Brew. It is jam-packed with information that will help beginning brewers get started, and the more advanced technical brewing chemistry and science details that experienced brewers need to become great brewers. It works at all levels.--Mitch Steele, COO and Brewmaster, New Realm Brewing Company\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tJohn Palmer's How to Brew has been a great resource for homebrewers ever since he self-published the first edition in 2000. As the former owner of a homebrew supply store myself, I appreciate John's focus on how to avoid some common pitfalls that many aspiring brewers stumble over with his wise emphasis on \"the top five priorities.\" From the basics (equipment and raw materials), to the critical (cleanliness), to the fun part (making your own beer recipes), this book covers the brewing process from start to finish. This new edition offers more information with an updated layout and expanded table of contents, which make it even easier to use. Anyone contemplating homebrewing, or looking to step up their homebrewing game, should start here.--Ken Grossman, Founder and Brewmaster, Sierra Nevada Brewing Co.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tJohn Palmer has established himself not only as an authoritative homebrewing author and teacher, but also as a valued contributor and instructor in the professional brewing world. In this updated edition of How to Brew, John presents the most important brewing rules, along with the proven science that professional brewers and homebrewers alike must know to make great beer. The result is a book that is incredibly approachable while being steeped in brewing wisdom.--Matt Brynildson, Brewmaster, Firestone Walker Brewing Co.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tI'm in awe of John Palmer's book, How to Brew, and I'm jealous that I didn't have it when I first started brewing. For nearly 20 years now, Palmer has continued to revise and expand this text, improving it for the beginner and extending it so that, once you start, you don't have to leave to look for another resource to carry you past the basics. It now stands as an authoritative source of brewing knowledge that every brewer should read. Bravo, sir. Bravo!--Ray Daniels, Founder and Director, Cicerone(R) Certification Program and author of Designing Great Beers: The Ultimate Guide to Brewing Classic Beer Styles\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tJohn Palmer is one of the most recognized names in homebrewing today. The author of three books and countless articles, he enjoys applying practical engineering know-how to the art and science of brewing beer. Through his bestselling Brewers Publications title, \n\u003ci\u003eHow to Brew: Everything You Need to Know to Brew Great Beer Every Time\u003c\/i\u003e, John has helped hundreds of thousands of readers learn to successfully brew their own beer at home. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003ePalmer co-authored two other books on brewing: \n\u003ci\u003eBrewing Classic Styles: 80 Winning Recipes Anyone Can Brew\u003c\/i\u003e with homebrewing legend and Heretic Brewing Company founder Jamil Zainasheff and \n\u003ci\u003eWater: A Comprehensive Guide for Brewers\u003c\/i\u003e, the definitive guide to water chemistry for brewing with Colin Kaminski, former brewmaster at Napa's Downtown Joe's Brewery and Restaurant. \n\u003cp\u003e\u003c\/p\u003ePalmer is involved in many scientific and professional brewing associations. He left a career in aerospace research and development, and metallurgy in 2011 to found Palmer Brewing Solutions, Inc. He now focuses on brewery consulting and product development with key brewing industry manufacturers and serves as publications director for the Master Brewers Association of the Americas. \n\u003cp\u003e\u003c\/p\u003eWhen he's not brewing beer, writing about beer, or developing brewing equipment, John enjoys woodturning, blacksmithing, and reading sci-fi\/fantasy. He lives in California with his wife, three children, and his cat, Shadow.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tTable of Contents \n\u003cbr\u003eAcknowledgments \n\u003cbr\u003eTable of Contents \n\u003cbr\u003eList of Tips, Tables, \u0026amp; Significant Figures \n\u003cbr\u003eIntroduction \n\u003cbr\u003eSection I--Brewing Beer Kits \n\u003cbr\u003eChapter 1 - A Crash Course in Brewing \n\u003cbr\u003eWhat Do I Do? \n\u003cbr\u003eBrew Day \n\u003cbr\u003eEquipment Needed \n\u003cbr\u003ePreparation \n\u003cbr\u003eMaking Wort \n\u003cbr\u003eFermentation Week(s) \n\u003cbr\u003eBottling Day \n\u003cbr\u003eServing Day \n\u003cbr\u003eBut Wait! There's More! \n\u003cbr\u003eChapter Two - Sanitation \n\u003cbr\u003eThe Road to Good Brewing \n\u003cbr\u003ePreparation \n\u003cbr\u003eSanitation \n\u003cbr\u003eCleaning Products \n\u003cbr\u003eCleaning Your Equipment \n\u003cbr\u003eSanitizing Products \n\u003cbr\u003eHeat \n\u003cbr\u003eCleaning and Sanitizing Final Thoughts \n\u003cbr\u003eRecord Keeping \n\u003cbr\u003eExample Recipe Form \n\u003cbr\u003eChapter 3 - A Short Discourse on Malting and Brewing \n\u003cbr\u003eA Brief Discussion of Barley and Malt \n\u003cbr\u003eThe Production of Malt Extract \n\u003cbr\u003eCooking the Wort \n\u003cbr\u003eFull Boil vs. Partial Boil \n\u003cbr\u003eBuilding a Beer \n\u003cbr\u003eChapter 4 - Malt Extract and Beer Kits \n\u003cbr\u003eChoosing a Good Kit \n\u003cbr\u003eShopping for Extracts \n\u003cbr\u003eHow Much Extract to Use \n\u003cbr\u003eGravity vs. Fermentability \n\u003cbr\u003eSteeping Specialty Grains \n\u003cbr\u003eChapter 5- Hops \n\u003cbr\u003eWhat Are They? \n\u003cbr\u003eWhy Are Hops Bitter? \n\u003cbr\u003eHow Are They Used? \n\u003cbr\u003eFirst Wort Hopping \n\u003cbr\u003eBittering \n\u003cbr\u003eFlavoring \n\u003cbr\u003eFinishing (Whirlpool Hops) \n\u003cbr\u003eDry Hopping \n\u003cbr\u003eHop Forms - Pellets, Plug and Whole \n\u003cbr\u003eHop Variety Types \n\u003cbr\u003eBittering Hop Varieties \n\u003cbr\u003eDual Purpose Hop Varieties \n\u003cbr\u003eAroma Hop Varieties \n\u003cbr\u003eHow to Measure Hops \n\u003cbr\u003eHop Bitterness (IBU) Calculations \n\u003cbr\u003eGravity of the Boil \n\u003cbr\u003eUtilization \n\u003cbr\u003eHop IBU Nomograph \n\u003cbr\u003eChapter 6 - Yeast and Fermentation \n\u003cbr\u003eHow Yeast Work \n\u003cbr\u003eDefining Fermentation ...................... 99 \n\u003cbr\u003eLagtime or Adaptation Phase ..... 100 \n\u003cbr\u003eHigh growth or Attenuative Phase 101 \n\u003cbr\u003eConditioning Phase...................... 102 \n\u003cbr\u003eCold Conditioning \/ Lagering...... 103 \n\u003cbr\u003eBuilding a Better Fermentation ........ 104 \n\u003cbr\u003eOxygen and Aeration ................. 105 \n\u003cbr\u003eNitrogen ...................................... 106 \n\u003cbr\u003eNecessary Minerals...................... 107 \n\u003cbr\u003eNutritional Supplements ............. 108 \n\u003cbr\u003eOpen vs. Closed Fermentation ........ 109 \n\u003cbr\u003eChapter 7 -Managing Your Yeast \n\u003cbr\u003eYeast Types \n\u003cbr\u003eYeast Forms \n\u003cbr\u003eYeast Strains \n\u003cbr\u003eDry Yeast Strains \n\u003cbr\u003eLiquid Yeast Strains \n\u003cbr\u003eYeast Nutritional Needs \n\u003cbr\u003eNutritional Supplements \n\u003cbr\u003eOxygen \n\u003cbr\u003eAeration is Good, Oxidation is Bad \n\u003cbr\u003ePreparing Yeast and Yeast Starters \n\u003cbr\u003ePreparing Dry Yeast \n\u003cbr\u003ePreparing Liquid Yeast \n\u003cbr\u003eWhen Is My Yeast Starter Ready to Pitch? \n\u003cbr\u003eUsing Yeast From Commercial Beers \n\u003cbr\u003eSupport Your Local Micro \n\u003cbr\u003eSimple Yeast Ranching \n\u003cbr\u003eChapter 8 - Water For Extract Brewing \n\u003cbr\u003eTwo Things \n\u003cbr\u003eWhat is Good Brewing Water? \n\u003cbr\u003eHow to Read a Water Quality Report \n\u003cbr\u003eAdding Brewing Salts \n\u003cbr\u003eChapter 9 - Brewing Your Second Batch \n\u003cbr\u003eFirst Recipe \n\u003cbr\u003eBeginning the Boil \n\u003cbr\u003eThe Hot Break \n\u003cbr\u003eHop Additions \n\u003cbr\u003eKettle Fining \n\u003cbr\u003eCooling the Wort \n\u003cbr\u003eWater Bath \n\u003cbr\u003eIce \n\u003cbr\u003eCopper Wort Chillers \n\u003cbr\u003eChoosing Your Fermentor \n\u003cbr\u003eBuckets vs. Carboys \n\u003cbr\u003eAirlocks vs. Blowoffs \n\u003cbr\u003eTransferring the Wort \n\u003cbr\u003eConducting Your Fermentation \n\u003cbr\u003ePitching the Yeast \n\u003cbr\u003eFermentation Location \n\u003cbr\u003eFermentation \n\u003cbr\u003eRacking \n\u003cbr\u003eEstimating the Alcohol Content \n\u003cbr\u003eChapter 10 - Priming, Bottling, and Kegging \n\u003cbr\u003eWhen to Bottle \n\u003cbr\u003eBottle Cleaning \n\u003cbr\u003eFining \n\u003cbr\u003eWhat Sugar Should I Prime With? \n\u003cbr\u003eCommercial Priming Agents \n\u003cbr\u003eBottle Filling \n\u003cbr\u003eStorage \n\u003cbr\u003eKegging \n\u003cbr\u003eChapter 11 - Brewing Lager Beer \n\u003cbr\u003eYeast Differences \n\u003cbr\u003eAdditional Time \n\u003cbr\u003eLower Temperatures \n\u003cbr\u003eAutolysis \n\u003cbr\u003eLager Yeast Fermentation \n\u003cbr\u003eWhen to Begin Lagering \n\u003cbr\u003eAagh!! It Froze!! \n\u003cbr\u003eShould I Add More Yeast? \n\u003cbr\u003eMaintaining Lager Temperature \n\u003cbr\u003ePriming and Bottling of Lager Beer \n\u003cbr\u003eBottling \n\u003cbr\u003eBrewing American Lager Beer \n\u003cbr\u003eRecipe--Typical American Lager \n\u003cbr\u003eChapter 12 - Brewing Strong Beers \n\u003cbr\u003eChapter 13 - Brewing Fruit Beers \n\u003cbr\u003eChapter 14 - Brewing Sour Beers \n\u003cbr\u003eSection II--All-Grain Brewing \n\u003cbr\u003eChapter 15 - Understanding Malted Barley \u0026amp; Adjuncts \n\u003cbr\u003eWhat is Malting? \n\u003cbr\u003eMaillard Reactions and Flavor Development \n\u003cbr\u003eMalt Types and Usages \n\u003cbr\u003eBase Malts \n\u003cbr\u003eKilned Malts \n\u003cbr\u003eCaramel Malts \n\u003cbr\u003eRoasted Malts \n\u003cbr\u003eOther Grains and Adjuncts \n\u003cbr\u003eHow To Read a Malt Analysis Sheet \n\u003cbr\u003eChapter 16 - How the Mash Works \n\u003cbr\u003eAn Allegory \n\u003cbr\u003eDefining the Mash \n\u003cbr\u003eThe Acid Rest \n\u003cbr\u003eDoughing-In and Beta Glucanase \n\u003cbr\u003eThe Protein Rest and Modification \n\u003cbr\u003eStarch Conversion\/Saccharification Rest \n\u003cbr\u003eOther Factors for Starch Conversion \n\u003cbr\u003eChapter 17 - Residual Alkalinity, Malt Acidity and Mash pH \n\u003cbr\u003eThe six concepts \n\u003cbr\u003eSource Water \n\u003cbr\u003eThe Usual Suspects \n\u003cbr\u003eResidual Alkalinity is the Cornerstone of Mash pH \n\u003cbr\u003eWater Chemistry + Malt Chemistry = Mash Chemistry \n\u003cbr\u003eMash pH Sets up the Beer pH \n\u003cbr\u003eChapter 18 - Adjusting Water for Style \n\u003cbr\u003eFamous Waters and their Beers \n\u003cbr\u003eThe dogma of Virgin Water \n\u003cbr\u003eAdjusting water for Style \n\u003cbr\u003eSulfate to Chloride Ratio \n\u003cbr\u003eTotal Dissolved Solids \n\u003cbr\u003eAdjustment Examples \n\u003cbr\u003eChapter 19 - The Methods of Mashing \n\u003cbr\u003eSingle Temperature Infusion \n\u003cbr\u003eMulti-Rest Mashing \n\u003cbr\u003eInfusion Calculations \n\u003cbr\u003eMultiple Rest Infusion Example \n\u003cbr\u003eDecoction Mashing \n\u003cbr\u003eSummary \n\u003cbr\u003eChapter 20 - What to Expect When You are Extracting \n\u003cbr\u003eExtraction and Maximum Yield \n\u003cbr\u003eEfficiency and Typical Yield \n\u003cbr\u003eCalculating Your Efficiency \n\u003cbr\u003eWater to Grist Ratio and First Runnings \n\u003cbr\u003ePlanning Recipe Malt Quantities \n\u003cbr\u003eChapter 21 - Getting the Wort Out (Lautering) \n\u003cbr\u003eA Good Crush Means Good Lautering \n\u003cbr\u003eLautering \n\u003cbr\u003eWhat is Mashout? \n\u003cbr\u003eWhat is Recirculation? \n\u003cbr\u003eWhat is Sparging? \n\u003cbr\u003eRinsing Versus Draining \n\u003cbr\u003eWater to Grist Ratio and First Runnings \n\u003cbr\u003eSparging Calculations \n\u003cbr\u003eChapter 22 - Your First All-Grain Batch \n\u003cbr\u003eAdditional Equipment \n\u003cbr\u003eSuggested Recipe \n\u003cbr\u003ePartial Mash Option \n\u003cbr\u003eBrew In A Bag Option \n\u003cbr\u003eStarting the Mash \n\u003cbr\u003eConducting the Mash \n\u003cbr\u003eConducting the Lauter \n\u003cbr\u003eVariations on a Common Theme \n\u003cbr\u003eSection III--Recipes, Experiment'g, and Troubleshoot'g \n\u003cbr\u003eChapter 23 - Some of My Favorite Styles and Recipes \n\u003cbr\u003eStyle Descriptions \n\u003cbr\u003eThe Ale Styles \n\u003cbr\u003eWheat \n\u003cbr\u003ePale Ales \n\u003cbr\u003eEnglish Special Bitter \n\u003cbr\u003eIndia Pale Ale \n\u003cbr\u003eAmerican Pale Ale \n\u003cbr\u003eAmerican Amber Ale \n\u003cbr\u003eBrown Ales \n\u003cbr\u003eOud Bruin \n\u003cbr\u003ePorter \n\u003cbr\u003eStout \n\u003cbr\u003eBarleywine \n\u003cbr\u003eThe Lager Styles \n\u003cbr\u003ePilsner \n\u003cbr\u003eClassic American Pilsner \n\u003cbr\u003eCalifornia Common (Steam-type) \n\u003cbr\u003eBock \n\u003cbr\u003eVienna \n\u003cbr\u003eOktoberfest \n\u003cbr\u003eChapter Summary \n\u003cbr\u003eChapter 24 - Developing Your Own Recipes \n\u003cbr\u003eDeveloping Your Own Recipes \n\u003cbr\u003eDiscretion Is the Better Part of Flavor \n\u003cbr\u003eSmash \n\u003cbr\u003eIncreasing the Body \n\u003cbr\u003eChanging Flavors \n\u003cbr\u003eBrewing Sugars \n\u003cbr\u003eToasting Your Own Malt \n\u003cbr\u003eChapter 25 - Is My Beer Ruined? \n\u003cbr\u003eCommon Problems \n\u003cbr\u003eCommon Off-Flavors \n\u003cbr\u003eSection IV--Appendices \n\u003cbr\u003eAppendix A \n\u003cbr\u003eUsing Hydrometers \n\u003cbr\u003eAppendix B \n\u003cbr\u003eBeer Color \n\u003cbr\u003eBasis of Color Rating \n\u003cbr\u003eOther Color Factors \n\u003cbr\u003eEstimating Beer Color \n\u003cbr\u003eAppendix C \n\u003cbr\u003eBeer Clarity \n\u003cbr\u003eWhat is Haze? \n\u003cbr\u003eFixing Haze in the Recipe \n\u003cbr\u003eFixing Haze With Clarifiers \n\u003cbr\u003eAppendix D \n\u003cbr\u003eBuilding Wort Chillers \n\u003cbr\u003eImmersion Chillers \n\u003cbr\u003eCounterflow Chillers \n\u003cbr\u003ePlate Chillers \n\u003cbr\u003eAppendix E \n\u003cbr\u003eLauter Tun Design For Batch Sparging \n\u003cbr\u003eChoosing A Cooler \n\u003cbr\u003eRinsing vs. Draining--A Re-Cap \n\u003cbr\u003eFalse Bottom, Manifold, Or Screen? \n\u003cbr\u003eSiphon Or Bulkhead? \n\u003cbr\u003eBuilding Copper Pipe Manifolds \n\u003cbr\u003eBuilding A Stainless Steel Braided Ring \n\u003cbr\u003eHome Mashing Setups \n\u003cbr\u003eAppendix F \n\u003cbr\u003eLauter Tun Design for Continuous Sparging \n\u003cbr\u003eFluid Mechanics \n\u003cbr\u003eDesigning Pipe Manifolds \n\u003cbr\u003eDesigning Ring Manifolds \n\u003cbr\u003eHow To Continuous Sparge \n\u003cbr\u003eContinuous Sparging Procedure \n\u003cbr\u003eAppendix G \n\u003cbr\u003eBrewing Metallurgy \n\u003cbr\u003eGeneral Information and Cleaning \n\u003cbr\u003eAluminum \n\u003cbr\u003eCopper \n\u003cbr\u003eBrass \n\u003cbr\u003eCarbon Steel \n\u003cbr\u003eStainless Steel \n\u003cbr\u003eGalvanic Corrosion \n\u003cbr\u003eSoldering, Brazing, and Welding \n\u003cbr\u003eToxicity of Metals \n\u003cbr\u003eAluminum \n\u003cbr\u003eCadmium \n\u003cbr\u003eChromium \n\u003cbr\u003eCopper \n\u003cbr\u003eIron \n\u003cbr\u003eLead \n\u003cbr\u003eZinc \n\u003cbr\u003eAppendix H \n\u003cbr\u003eMetric Conversions \n\u003cbr\u003eReferences \n\u003cbr\u003eGlossary \n\u003cbr\u003eIndex\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\tHow to Brew is the definitive guide to making quality beers at home. Whether you want simple, sure-fire instructions for making your first beer, or you're a seasoned homebrewer working with all-grain batches, this book has something for you. John Palmer adeptly covers the full range of brewing possibilities--accurately, clearly and simply. From ingredients and methods to recipes and equipment for brewing beer at home, How to Brew is loaded with valuable information on brewing techniques and recipe formulation. \n\u003cp\u003e\u003c\/p\u003eA perennial best seller since the release of the third edition in 2006, How to Brew, is a must-have to update every new and seasoned brewer's library. \n\u003cp\u003e\u003c\/p\u003eThis completely revised and updated edition includes: \n\u003cbr\u003e\n\u003cul\u003e\n\u003cli\u003eMore emphasis on the \"top six priorities\" sanitation, fermentation temperature control, yeast management, the boil, good recipes, and water.\u003c\/li\u003e\n\u003cli\u003eFive new chapters covering malting and brewing, strong beers, fruit beers, sour beers, and adjusting water for style.\u003c\/li\u003e\n\u003cli\u003eAll other chapters revised and expanded: \n  \u003cul\u003e\n\u003cli\u003eExpanded and updated charts, graphs, equations, and visuals.\u003c\/li\u003e\n\u003cli\u003eExpanded information on using beer kits.\u003c\/li\u003e\n\u003cli\u003eThorough revision of mashing and lautering chapters: \n    \u003cul\u003e\n\u003cli\u003eExpanded tables of recommended times and temperatures for single-infusion, multiple-step, and decoction mashing.\u003c\/li\u003e\n\u003cli\u003eComplete discussion of first wort gravity as a function of water to grist ratio.\u003c\/li\u003e\n\u003cli\u003eComplete revision of infusion and decoction equations.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eRevised and updated information on managing your fermentation: \n    \u003cul\u003e\n\u003cli\u003eYeast pitching and starters. \u003c\/li\u003e\n\u003cli\u003eYeast starter growth factors.\u003c\/li\u003e\n\u003cli\u003eYeast and the maturation cycle.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/li\u003e\n\u003cli\u003eAnd much more!\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Palmer, John J\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Brewers Publications\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2017-06-01\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Beverages|Alcoholic - Beer|Cooking|Beverages|Alcoholic- General|Reference|General|Science|General|Technology \u0026amp; Engineering|Food Science|General\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Brewing\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.35 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781938469350\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9781938469350\u003c\/p\u003e","brand":"Brewers Publications","offers":[{"title":"Default Title","offer_id":51154279104790,"sku":"SP-9781938469350","price":34.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9781938469350_spiral.png?v=1774940327","url":"https:\/\/lusper.myshopify.com\/products\/how-to-brew-everything-you-need-to-know-to-brew-great-beer-every-time","provider":"Lusperbooks","version":"1.0","type":"link"}