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Topic: Brewing

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In the News (Sat 25 May 19)

 [No title]
Proper brewing enhances the taste of coffee by allowing you to extract the proper amount of flavor from the bean.
In general, longer brewing times should be paired with larger particles and shorter brewing times with smaller particles.
Because your brewing equipment controls the coffee's contact with the water, it is important that it be precisely calibrated and well maintained.
www.scaa.org /whatis_brewing.asp   (239 words)

  Brewing - Wikipedia, the free encyclopedia
Brewing has a very long history, and archeological evidence tells us that this technique was used in ancient Egypt.
There is some contention in the brewing industry as to just what the optimal temperature is for these enzymes, as it is often very dependent on the pH of the mash, and its thickness.
The word zymurgy is sometimes used as a generic term for brewing, winemaking and distilling.
en.wikipedia.org /wiki/Brewing   (5496 words)

 Coffee: Coffee Brewing Instruction and Coffee Machine Reviews - CoffeeResearch.org
The history of coffee brewing devices is rich, and methods of brewing are culturally dependent.
Coffee should be brewed for 4.5-5 minutes using a ratio of 55 grams of ground coffee per liter of filtered water (195-205°F).
To brew in a French press: boil the correct amount of water, freshly grind the beans using a course setting, remove the plunger, place the grounds at bottom of the glass, add the hot water, stir by shaking, and after 4-5 minutes press the plunger down to separate the grounds from the extracted coffee.
www.coffeeresearch.org /coffee/brewing.htm   (857 words)

 Tully's Coffee: Brewing Tully’s Handcrafted Coffees
Proper brewing allows you to extract the proper amount of flavor from the bean so that you can enjoy a well-crafted cup of coffee.
Before brewing, warm up every part of the machine that comes into contact with the coffee: the brew head and coffee portafilter, the cup, even the tamper.
A cross between espresso and Turkish coffee, stovetop espresso brewed in a Moka Pot is quite dense and flavorful.
www.tullys.com /coffee/brewing.aspx   (791 words)

 How to Brew - By John Palmer - Introduction
Brewing is an art as well as a science.
As I became more experienced, and was able to brew beer that could stand proudly with any commercial offering, I realized that I was seeing new brewers on the 'Net with the same basic questions that I had.
Oh, one more thing, I should mention that Extract Brewing should not be viewed as inferior to brewing with grain, it is merely easier.
www.howtobrew.com /intro.html   (878 words)

 Amazon.com: Brewing: Books: Michael J. Lewis,Tom W. Young   (Site not responding. Last check: )
Brewing is designed for those involved in the malting, brewing, and allied industries who have little or no formal training in brewing science.
Brewing focuses on the principles and practices most central to an understanding of the brewing process, including preparation of malt, hops, and yeast; the fermentation process; microbiology and contaminants; and finishing, packaging, and flavor.
Brewing, Second Edition, is both a basic text for traditional college, short, and extension courses in brewing science, and a basic reference for anyone in the brewing industry.
www.amazon.com /exec/obidos/tg/detail/-/0306472740?v=glance   (1022 words)

 Home Brewing at Brewing KB
A place to discuss things not about brewing, beer, wine, etc. This is a place to get to know our other members outside of our shared enjoyment of home brewing.
The boil has to be watched carefully to ensure that the new brew isn’t scorched or doesn’t boil over.
The purpose of this thread is to post updates for your version of the 2008 BKB community brew for Spring.
www.brewingkb.com   (1194 words)

 Basic Brewing
In period, they were produced on a much quicker schedule than we see today, but their return is marked by what is referred to as `nouveau wines'.
Cordials and liqueurs were made in one of the three following ways: (1) distillation of a brewed product; (2) infusion in a wine or mead, and distillation of the resulting product; and, (3) infusion in a distilled spirit.
Four fine late-period sources for brewing and distillation are The Jewell House of Art and Nature by Sir Hugh Platt (1594), Delights for Ladies by Sir Hugh Platt (1609), The Queens Closet Opened by W. (1655) and The Closet Of the Eminently Learned Sir Kenelme Digbie Kt.
www.pbm.com /~lindahl/recipes/basic_brewing.html   (5541 words)

 Kona Brewing Company > Home
Kona Brewing Company was started in the spring of 1994 by father and son team Cameron Healy and Spoon Khalsa.
Kona Brewing Company's first beer packaging occurred on February 14, 1995, introducing Pacific Golden Ale (now called Big Wave Golden Ale) and Fire Rock Pale Ale to Hawaii in bottles and kegs.
Three flagship beers now are widely distributed, and approximately 10 other styles of beer are brewed on a regular basis and served at Kona Brewing Company's pubs and select fine restaurants.
www.konabrewingco.com   (363 words)

 Medieval/Renaissance Brewing Homepage
There is a mailing list covering historical brewing in general.
Brewing on the Dark Side * Brewing with Period Recipes * A Good Familiar Creature * The True Bottling of Beer * Art and Mistery
If you know of any other information on the WWW related to brewing during the Medieval and Renaissance eras, please send me email at lindahl@pbm.com.
www.pbm.com /~lindahl/brewing.html   (239 words)

 Welcome to Anchor Brewing
Anchor Brewing has played a significant role in San Francisco's rich history.
Each brew is virtually handmade from an all-malt mash in our handcrafted copper brewhouse, a veritable museum of the simple, traditional breweries of old.
, the classic of American brewing tradition since 1896, is virtually handmade, with an exceptional respect for
www.anchorbrewing.com   (165 words)

 Amazon.com: Brewing: Books: M.J. Lewis,Tom W. Young   (Site not responding. Last check: )
mash particles, brewing value, main malt mash, wort fermentability, brewhouse efficiency, malting loss, sparge water, wort properties, beer viscosity, colored malts, mash temperature, special malts, hop utilization, infusion mash, liter degrees, upper kiln, wort separation, wort flow, mash mixer, whole hops, grain bed, milled malt, mash vessel, steep tank, beer flavor
This book deals with the highly skilled, advanced, scientific mind of a Brew Master or scientist who needs an answer in skilled scientific jargon, this is not a Homebrewing book by any means.
I have been brewing for 16+ years, and have 80+ books on the subject of the Brewing Art and this book I doubt, I'll ever open!
www.amazon.com /exec/obidos/tg/detail/-/041226420X?v=glance   (888 words)

 Basic Brewing : Radio
Greg is author of "New Brewing Lager Beer," "Scotch Ale," the eighth title in the Brewers' Publications' Classic Beer Style Series, and "Seven Barrel Brewery Brewers' Handbook." He's also the owner and brewmaster at the Vermont Pub and Brewery in Burlington, Vermont.
Chris Colby, editor of Brew Your Own magazine, says it can be done, and he steps us through how we can get good beer in seven days from brew day.
Kevin DeLange from The Brew Hut and Drydock Brewing Company helps us understand mini-mashing or partial mashing and what makes the process different from just plain steeping with an extract batch.
www.basicbrewing.com /radio   (2877 words)

 The Beer Page   (Site not responding. Last check: )
This page is geared mostly towards homebrewers, with a little bit of general beer info.
A talk on "brewing on the internet" that I gave at the Traverse Brewing Academy, in Kalamazoo, MI, September 7, 1996.
In the spring of 1995, we ran a survey, "Why do you homebrew?" Here's a summary of the results.
www.realbeer.com /spencer   (172 words)

 INeedCoffee - Brewing
Cold brewing coffee tutorial using the Toddy Coffee Maker.
Learn how to brew press pot coffee and discover how to correct the most common brewing mistakes.
The first step to brewing an excellent cup of coffee is grinding your own beans.
www.ineedcoffee.com /brewing   (744 words)

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