Introduction

Introduction There are many good books on homebrewing currently available, so why did I write one you ask? The answer is: a matter of perspective. Here is a synopsis of the brewing process: Malted barley is soaked in hot water to release the malt sugars.The malt sugar solution is boiled with Hops for seasoning.The solution is cooled and yeast is added to begin fermentation.The yeast ferments the sugars, releasing CO2 and ethyl alcohol.When the main fermentation is complete, the beer is bottled with a little bit of added sugar to provide the carbonation. Sounds fairly simple doesn't it? As an engineer, I was intrigued with the process of beermaking. Fortunately for me, I discovered the Internet and the homebrewing discussion groups it contained. As time went by, and I moved on to Partial Mashes (half extract, half malted grain) and All-Grain Brewing, I actually saw requests on the 'Net from brewers requesting "Palmer-type" documents explaining these more complex brewing methods.

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