Ebook Water: A Comprehensive Guide for Brewers (Brewing Elements), by Colin Kaminski
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Water: A Comprehensive Guide for Brewers (Brewing Elements), by Colin Kaminski
Ebook Water: A Comprehensive Guide for Brewers (Brewing Elements), by Colin Kaminski
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About the Author
John Palmer is the best-selling author of How to Brew, and the co-author of Brewing Classic Styles. He is also the co-host the popular brewing podcast, Brew Strong. John is a metallurgical engineer by trade, and is intrigued by the processes of brewing from an engineer’s point of view, including malting, mashing, water chemistry, lautering, clarity, color, and foam retention. John was born in Midland, MI and currently resides in California.Colin Kaminski’s brewing career started as the product designer at Beer, Beer and More Beer, designing more than 180 products including the Peltier cooled conical fermentor. Colin has written on a variety of topics including lutherie, holography, solar astronomy and beer. He has been the Master Brewer at Downtown Joe’s Brewery since 2003. Colin resides in California
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Product details
Series: Brewing Elements
Paperback: 300 pages
Publisher: Brewers Publications; 1st edition (October 7, 2013)
Language: English
ISBN-10: 0937381993
ISBN-13: 978-0937381991
Product Dimensions:
6 x 0.8 x 8.8 inches
Shipping Weight: 14.9 ounces (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
144 customer reviews
Amazon Best Sellers Rank:
#25,305 in Books (See Top 100 in Books)
"Water" is the third book in the Brewing Elements series, after "Yeast" (Zainasheff/White) and "Hops" (Heironymous). This is easily the most technical book of the three. Like the other books, this is targeted at both home brewers and professional brewers, so there are a couple chapters in there that most homebrewers will gloss over (e.g. waste water treatment). However, there is a wealth of information that can help the homebrewer improve the quality of his/her beer.While the book does not shy away from the technical details, it remains fairly readable, even to someone like me who has not thought about chemistry since high school. While many chemical equations are included, they are largely unnecessary (albeit helpful) to understanding the bulk of the material. Where one absolutely must think about techincal details, the authors do a good job of simplifying the computations as they apply to actually making beer.One highlight of the book is that it heavily incorporates the (recent) research of noted homebrewers such as Brungard, deLange, and Troester. I personally have been going mostly off of the writings of these three (on various websites and forums) for my knowledge of brewing water up until now; I am excited to have this information synthesized in one place.The book also includes several examples of how to take a target water profile and modify it to brew a particular style of beer. Along with the general guidelines presented, the reader should be able to then apply these principles to their own water and beer styles they are brewing. Like the "Yeast" book, I see this becoming one of the brewing books I pull off the shelf most frequently.
I've been a home brewer since about 1995. I basically just adjusted my water pH and brewed. Now, I'm working on opening an actual brewery and I pay much more attention to all the little details. I bought this book in Sept, 2013 and it sat on my shelf until a month ago. This book is filled with amazing information. I got down right nerdy and used up a new highlighter in this book. Yes, it may be too technical for some. But after reading this book, I sent away a 500mL sample of my source water from the brewery site and found the water is quite pure but definitely low on some key things like Calcium and Total Hardness. I now know how to adjust my water to make really, really good beer.
Before I started brewing my own beer I was pretty oblivious of a lot of things regarding how [good] beer is made. I grew up not even 20 miles outside of Cologne, Germany, and was spoiled with enjoying beer since the young age of 16. Strangely enough, most stores in Germany don't keep their beers cold (we Germans are simply too cheap to pay for refrigeration) so I didn't even think about cold chain when it comes to beer.Another aspect that I never considered was water. In our region we had really hard water so I was surprised to learn that for a good Kölsch the water should be almost as clean as for a Pilsner. Apparently the concentration of anions like SO4(2-) can impact bitterness while Cl(-) enhances maltiness. I decided it's time to dust off my chemical knowledge and jump right into this book.I tried to read it cover to cover but a lot of the content wasn't applicable to me. Some covered how professionals use water in all kinds of stages in the brewing process (a good read but nothing that affects me directly). Other chapters spent page after page dissecting the chemistry of different ions which is very interesting but if you have cheat sheets like the one offered by M. Brungard (who co-authored this book) you should not really need to remember any of this.The biggest pet peeve of mine, however, is that the authors annotate the charges of ions wrong. They place the sign before the number. Brrrrr.Other than that it is a very good read but with all the tools and apps/software packages available I wonder how much it really helps with your daily brew.
Chemistry was never my strong suit, so I found this a bit of a technical challenge and it took me longer than usual to read and understand. Regardless, the beer I've brewed since learning how to manipulate my water profiles has been outstanding and without a doubt better than anything I brewed before reading this book. Get it. Study it. Brew great beer.
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