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

If the heart of a brewery is similar to a brewery, then glycol can be thought of as blood.Here's what keeps your precious beer alive.Many brewers just starting out know how important it is - but there are many more - that you need to get it right.It's not just about deciding on the right brewery equ

Much of a Western gentleman’s socializing involves the consumption of alcoholic beverages. But very few men know the processes by which the drinks they drink derive.Alcoholic beverages are divided into three categories: wine, beer, and spirits. Wines are produced through the process of fermentatio