Most source water has a pH reading of between 6.5 and 8.5, making it more alkaline than the generally agreed upon optimal mash pH range of 5.2 to 5.8. Yeast grows and multiplies much more rapidly at a pH higher than 5.0 (5.5 is optimal), but fermentation is more efficient if the pH reading is below

The Two Types of BeerDid you know that there are only two types of beer? That's right all beers are actually an ale or a lager! This may be confusing to those who are new to the complex world of beer because you're sure you've heard of other types of beer before. Those "types" are actually known as

If you’re a fan of beer, you’ve probably heard the terms macrobrewery, craft brewery, and microbrewery. The judge is still out on whether the industry prefers to spell them as one word or two, but these terms help differentiate types of breweries based on the amount of beer they produce and some oth