#205 in Cookbooks, food & wine books
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Reddit mentions of Principles of Brewing Science: A Study of Serious Brewing Issues
Sentiment score: 6
Reddit mentions: 17
We found 17 Reddit mentions of Principles of Brewing Science: A Study of Serious Brewing Issues. Here are the top ones.
or
- Brewers Publications
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| Height | 9.09 Inches |
| Length | 6.16 Inches |
| Number of items | 1 |
| Weight | 0.7605948039 Pounds |
| Width | 0.5 Inches |
Principles of Brewing Science is excellent and extremely scientific. The other recommendations on this page have varying levels of scientific knowledge woven into them, while all attempting to be accessible to the common homebrewer with a high school education. If you want to really go down the rabbit hole, this is the only choice for homebrewers. I'm talking about molecular diagrams of the various sugars and compounds from malts and hops, the chemical reactions that actually explain mashing enzyme functions, and the metabolic pathways of yeast during fermentation. You want to know how diacetal forms? He doesn't stop with some basic pointers about yeast health and temperature, he dives into the chemical reactions and provides graphs and charts. Every flavor and off-flavor is described by it's discrete chemical causes, with no stone left unturned and no topic glossed over with simple suggestions.
Anyway, I wouldn't recommend this book for the faint of heart, and you probably should have a decent understanding of chemistry and biology before picking it up, but no other resource compares if you really want to dive in to the science of brewing.
edit: spelling
What /u/str8jkt said, or https://www.amazon.com/Principles-Brewing-Science-Serious-Issues/dp/0937381748/
Both books cover fermentation. IIRC Yeast goes more into detail about, well, yeast, while Fix is more general brewing science.
Principles Of Brewing Science
Yeast and also Water, Malt and Hops, a very informative series.
Also Oxford Companion to Beer is a great reference to look up general questions or terms.
This is my full list of books from /r/homebrewing but it includes pro level books:
New Brewers:
Continued Learning:
Specialty/Advanced/Other:
Business Books:
Technical Readings (Textbooks might be expensive):
Principles of Brewing Science
I've been reading this book:
http://www.amazon.com/Principles-Brewing-Science-Second-Serious/dp/0937381748
From what I have read so far, brewing water composition can play an important role in the outcome of your brew. I would assume that the minerals in the brewing water you used for your first brew (the one you are planning to use as brewing water in you next brew) would have been consumed in the process of making the first beer, unless the minerals act as a catalyst and aren't consumed by the yeast. I don't know off the top of my head whether or not they act as a catalyst.
pH is also another important factor in your brew. I don't know the typical final pH of different beers, but if its not somewhere around 7 there could be a problem.
Ultimately, I don't know what would happen, but there are a number of things that could happen. You'd have to try it to find out. Just remember that while beer may consist mostly of water, it is no longer water and shouldn't be treated as such.
There are several books on the subject.
Dr. George Fix
Principles-Brewing-Science
Analysis-Brewing-Techniques
Gladly! The late George Fix did a lot of excellent research into brewing science, and his book Principles of Brewing Science details some of the science behind beer staling. More recently, Charlie Bamforth and his lab at UC Davis have done quite a bit of interesting research into flavor stability. A good place to start with Dr. Bamforth's work would be his podcast appearances on BeerSmith and The Brewing Network podcasts.
That actually makes a little sense to me: SMM becomes DMS above 158, but below a certain temperature, SMM never converts to DMS. So, in theory you could produce a 100% pilsner malt beer that never gets above 158, and there couldn't be any DMS in it. Very interesting... I've never heard of the "no boil" Berliner, thanks for bringing it up!
http://www.brewery.org/brewery/library/ThermoCS0995.html (a random resource, but cites the 70°C SMM->DMS conversion from "Principles of Brewing Science" by George Fix: http://www.amazon.com/Principles-Brewing-Science-Serious-Issues/dp/0937381748/ref=sr_1_1?ie=UTF8&qid=1405511264&sr=8-1&keywords=principals+of+brewing+science)
http://www.amazon.com/Principles-Brewing-Science-Serious-Issues/dp/0937381748/ref=pd_sim_14_4?ie=UTF8&dpID=417g12EtGzL&dpSrc=sims&preST=_AC_UL320_SR214%2C320_&refRID=0X3AK65HJJ7GXCNPSF5Q
Already started with KhanAcademy. I bought a book called Principles of Brewing Science and quickly realized I'm going to need an understanding of chemistry and microbiology.
Since a lot of people are suggesting home brew kits, how about adding on some books on the science behind beer like Froth!: The Science of Beer, Experimental Homebrewing: Mad Science in the Pursuit of Great Beer (which comes with lots of recipes to try), or even Principles of Brewing Science.
And I know you said no clothing, but I felt compelled to share this shirt and the matching ornament as well
http://www.amazon.com/Principles-Brewing-Science-Serious-Issues/dp/0937381748
Principles of Brewing Science is actually the only Brewing book I've read and it's exactly what I was looking for. Lots of chemistry and even some calculus, so maybe not for everyone. You won't come away with much in the way of specific pieces of brewing advice but you'll understand how brewing works, which can only lead to better beer.
Principles of Brewing Science
Designing Great Beers
The former deals more with the chemistry, while the latter will dive into the mathematics of it. The first one is very complex and extremely detailed, while the second is easy to read, study, and understand. Both complement each other nicely.
Schramm's book is definitely at the top some other good reads are:
On Mead:
WineMaking in general:
Good Reads for science: