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Home > Art, Film & Photography > Homebrewing: Beer Judge Certification Program, the Brewing Network, Sodium Metabisulfite, Carboy, Secondary Fermentation, Cornelius Kegs, Sato
Homebrewing: Beer Judge Certification Program, the Brewing Network, Sodium Metabisulfite, Carboy, Secondary Fermentation, Cornelius Kegs, Sato

Homebrewing: Beer Judge Certification Program, the Brewing Network, Sodium Metabisulfite, Carboy, Secondary Fermentation, Cornelius Kegs, Sato


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About the Book

Chapters: Beer Judge Certification Program, the Brewing Network, Sodium Metabisulfite, Carboy, Secondary Fermentation, Cornelius Kegs, Sato, Campden Tablets, Charlie Papazian, Home Brew Sato Kits, Dave Line, Fermentation Lock, Iodophor, John J. Palmer, George Fix, Jamil Zainasheff, Ninkasi Award, American Homebrewers Association, Trub, Beerstone. Source: Wikipedia. Pages: 76. Not illustrated. Free updates online. Purchase includes a free trial membership in the publisher's book club where you can select from more than a million books without charge. Excerpt: Homebrewing is the brewing of beer, wine, cider and other beverages, both alcoholic and non-alcoholic, through fermentation on a small scale as a hobby for personal consumption, free distribution at social gatherings, amateur brewing competitions or other non-commercial reasons. Brewing on a domestic level has been done for thousands of years, but has been subject to regulation and prohibition. In recent times, homebrewing has increased in popularity creating a subculture that usually follows most hobbies. While legality of homebrewing varies from country to country, most allow homebrewing, some countries limiting the volume brewed by an individual, and even fewer countries allowing distillation of hard alcohol. Alcohol has been brewed domestically throughout its 7000-year history beginning in Mesopotamia, Egypt and China. Knowledge of brewing beer and wine was passed on from the Egyptians to the Greeks and finally to the Romans. Mass production of brewed beverages began in the 1700s with the industrial revolution. New innovations, like thermometers and hydrometers, allowed increases in efficiency. French microbiologist Louis Pasteur explained the role of yeast in fermentation in 1857, allowing brewers to develop strains of yeast with desirable properties (conversion efficiency, ability to handle higher alcohol content). While the sale or consumption of commercial alcoho...More: http: //booksllc.net/?id=14691


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Product Details
  • ISBN-13: 9781155769035
  • Publisher: Books LLC
  • Publisher Imprint: Books LLC
  • Height: 152 mm
  • Sub Title: Beer Judge Certification Program, the Brewing Network, Sodium Metabisulfite, Carboy, Secondary Fermentation, Cornelius Kegs, Sato
  • Width: 229 mm
  • ISBN-10: 1155769031
  • Publisher Date: 15 Sep 2010
  • Binding: Paperback
  • Spine Width: 5 mm
  • Weight: 127 gr


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Homebrewing: Beer Judge Certification Program, the Brewing Network, Sodium Metabisulfite, Carboy, Secondary Fermentation, Cornelius Kegs, Sato
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