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Brew Chem 101: The Basics of Homebrewing Chemistry By Lee W. Janson Ph.D.
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- Sales Rank: #555549 in Books
- Brand: Brewcraft
- Model: 958354
- Published on: 1996-01-10
- Original language: English
- Number of items: 1
- Dimensions: 9.00" h x .38" w x 6.00" l, .49 pounds
- Binding: Paperback
- 128 pages
From Booklist
Although Janson claims this course in chemistry for the nonchemist is for "the homebrewer whether beginner or expert," it likely will be of most help to the intermediate or advanced home-brewer eager to fine-tune and standardize output. Janson tries to keep the hard science to a minimum and explains terms and processes fully and clearly. Still, he charts a lot of molecular structures, but his explanations are so comprehensive and his perception of common home-brewing problems so canny that the technical material won't drive readers away. The chapter on avoiding "off" flavors alone is worth the price of the book, and the chapter on evaluating beer and the insightful glossary just make it better. So if you are concerned about flocculation and avoiding that "baby diaper" or "skunky" taste and aroma, make this required reading. Mike Tribby
Review
"...carefully written and easy to read. This is a book that even nontechnical brewers can read to advantage." -- George Fix, Ph.D., author of Principles of Brewing Science
From the Back Cover
Now every homebrewer can make better beer simply by knowing the basic science behind the components of beer and fermentation.
Do you need to have an advanced science degree to understand brewing chemistry? Certainly not! Any brewer, explains author Lee W. Janson, can understand the basic details of the life of a yeast or the careless steps that produce those annoying off-flavors -- and learn how to avoid them.
Brew Chem 101 features:
-- Nontechnical language and a highly readable style
-- Explanations of the chemical reactions at each stage of the brewing process and how to avoid potential problems
-- A primer on beer tasting and judging
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