Contents

This encyclopedia is written for home brewers striving to improve beer quality by making better raw material choices and using better brewing technology. The recommendations found here are all based on solid scientific evidence along with citations so that you may review the sources yourself. Writing these articles is a very time-consuming process, and therefore few of them are complete at this time. The current focus is on developing articles thoroughly reviewing the changes that occurr during mashing, which will be used as a basis for suggesting optimal mashing parameters and equipment. Below are the articles that are mostly completed although they may still be works in progress. Enjoy, and feel free to contribute.

Table of contents:

• Beer production
  • Milling
  • Fundamentals: Starch • Sugars and dextrins • Protein • Lipids • Beta-glucans and arabinoxylans
  • Iodine testing
  • Wort chilling
  • Modern sour beer and Kettle souring
• Additives
  • Sulfite and SO₂ testing
• Off-flavors
  • Hydrogen sulfide
  • Tetrahydropyridine (THP)
• Microbes and their products
  • Pellicle
• Equipment
  • Reverse Osmosis (RO) water purification systems
  • Passivation