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Water: A Comprehensive Guide for Brewers (Anglais) Broché – 1 octobre 2013

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  • Water: A Comprehensive Guide for Brewers
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Descriptions du produit

Book by Palmer John Kaminski Colin

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Amazon.com: 4.6 étoiles sur 5 98 commentaires
66 internautes sur 73 ont trouvé ce commentaire utile 
3.0 étoiles sur 5 Everything you need to know times 1,000 2 novembre 2013
Par m.c. squared - Publié sur Amazon.com
Format: Broché Achat vérifié
Just like every other book I've read on brewing water, it seems that the relevant material is buried within a plethora of unnecessary information. How many home brewers require a knowledge of "Wort ph as a function of roasting time and temperature"? Moles, Mill-equivalents and Equilibrium Constants? Approximate relationship between CO2 and Total Alkalinity in pure water? How many home-brewers know (or want to know) how to read: 40g Ca^2 + 122g HCO3^-1 <-> 100g CaCo3 + 44g CO2 + 18g H2O? I was overwhelmed and turned off by such data because it is presented prior to really getting to the stuff for which I purchased the book.

That said, there is a treasure trove of good information here if you can slog your way through to it. Perhaps the uber technical stuff should be included as an appendix and referenced as needed in the text for those interested.

Maybe I don't know what it is I need to know, but what I wanted to know was:

1. What are the ideal ranges of water ph and mineral profiles for various beer styles. NOT the water profile of the town that the style was originally brewed.
2. How to understand the properties of the water I am using.
3. The importance of the mash ph and how water alkalinity and grain bill help to approach the target (RA). Then how to adjust the ph if it is out of the acceptable range. Not in moles, mill-equivalents or furlongs per fortnight but grams/ml per gallon mash.
4. The affect of mineral levels and ratios on beer flavor, head retention, hop utilization, etc. Then how to adjust my water to achieve these levels.

While most of this information is included it is a hard read getting there. The additional uber technical info just seemed to complicate (obfuscate) the necessary information. Just one guys thoughts.
20 internautes sur 20 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Excellent technical book 16 octobre 2013
Par Drew - Publié sur Amazon.com
Format: Broché Achat vérifié
"Water" is the third book in the Brewing Elements series, after "Yeast" (Zainasheff/White) and "Hops" (Heironymous). This is easily the most technical book of the three. Like the other books, this is targeted at both home brewers and professional brewers, so there are a couple chapters in there that most homebrewers will gloss over (e.g. waste water treatment). However, there is a wealth of information that can help the homebrewer improve the quality of his/her beer.

While the book does not shy away from the technical details, it remains fairly readable, even to someone like me who has not thought about chemistry since high school. While many chemical equations are included, they are largely unnecessary (albeit helpful) to understanding the bulk of the material. Where one absolutely must think about techincal details, the authors do a good job of simplifying the computations as they apply to actually making beer.

One highlight of the book is that it heavily incorporates the (recent) research of noted homebrewers such as Brungard, deLange, and Troester. I personally have been going mostly off of the writings of these three (on various websites and forums) for my knowledge of brewing water up until now; I am excited to have this information synthesized in one place.

The book also includes several examples of how to take a target water profile and modify it to brew a particular style of beer. Along with the general guidelines presented, the reader should be able to then apply these principles to their own water and beer styles they are brewing. Like the "Yeast" book, I see this becoming one of the brewing books I pull off the shelf most frequently.
37 internautes sur 41 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Water book useful for Brewers, Distillers and Winemakers 29 septembre 2013
Par Gary Spedding - Publié sur Amazon.com
Format: Broché Achat vérifié
A much awaited book on water chemistry and treatment for brewers is finally here. Was it worth the wait?

First of all a criticism - the authors, reviewers and forward note editor imply that there has never been a (single) book of its kind covering the vast topic of water chemistry for brewers - at least not in recent times, in English or with the requisite technical depth for professional brewers. Well they all missed a big fish here (I add the same levity they do in using water terms in a humorous way to open up their topics). I refer to the title: Water in Brewing in the European Brewery Convention Manual of Good Practice Series. 2001 Fachverlag Hans Carl ISBN 3-418-00778-3. With no mention of this book in Palmer and Kaminski's work it's a huge oversight on their part. (Furthermore there are other treatises on brewing water treatment as published conference proceedings out there also not referenced by Palmer and Kaminski. So they missed a lot of crucial literature along the way). That being said and, while there is a lot of overlap in coverage of topics in the two volumes discussed here, the new work has brought together a stellar amount of material and reduced it to a level that will - after some effort (it ain't that easy folks to understand this topic - muddy waters always for all of us here) be amenable to novice chemists and will help more brewers understand the calculations that may help them make better beer.

The book covers the usual waves of information - how to read a water report and the importance of the presence or absence of each mineral ion and many organic components (the latter well covered in the EBC manual also). Alkalinity calculations (the hardest shell to crack here for most non water chemists and mired in pre-calculator history and semantics) are detailed and related in-depth to mash chemistry. The topic was likely based on the stellar (and scattered) works of A.J. deLange who clearly assisted the authors in their own understanding here; numerous graphs and tables abound - though readers will still need to pour over them if they truly want to be able to get a grip on the topic and put the material to good use.

Up front the team tell us it is not just about emulating world class brewing style waters which is a bit odd as they then spend a good deal of the book illustrating water chemistry concepts by doing just that. Though again they do provide worked examples (that were seen in the odd journal or magazine article or brewing course here and there and in German treatises) that will be a boon to the reader. And a great basic math and chemistry refresher course for all of us. Towards the end brewery water utilities and processing along with the topic of wastewater are covered (as they are in the EBC Manual!) using some illustrations and examples from current craft breweries which is quite nice.

The book comes then with a wealth of information in one concise volume. (I still need to review and check through the calculations - water chemistry being is as difficult for me to comprehend and retain as working knowledge as for any other reader of this new volume.) Moreover, it comes at a price well less than the EBC Manuals of good practice, though I recommend anyone really serious about wading through the waters in the Palmer and Kaminski and deLange book to have the EBC Manual also on hand to add the final chapter in understanding the four key ingredients in making good beer. We should welcome the addition of this new book and thank the authors for getting to grips with a very complex subject in an admirable way. Set aside a good few hours to really digest this book's content. Be patient or it too will sit unused on many shelves as most of the other books on brewing water over the course of history tend to do (even the German language treatises). As mentioned in the header this book will be useful to all beverage manufacturers - soft drinks and alcoholic types - beer, wine and distilled spirits as already noted by one distiller in the review section here at Amazon.
9 internautes sur 10 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Useful 29 septembre 2013
Par Brian F - Publié sur Amazon.com
Format: Broché Achat vérifié
Useful is the best way to describe this book. I am using it in reference to commercial distilling and it has already, in the one day I have had it, answered a number of questions I have had for years. I have spent 10x this much on books that didn't deliver. Very happy.
5 internautes sur 5 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Water - a comprehensive guide for brewers 9 novembre 2013
Par D. A. Thomas - Publié sur Amazon.com
Format: Broché
Water: A Comprehensive Guide for Brewers (Brewing Elements)

In 1884, J.A. Nettleton published Every Brewer His Own Analyst, A plain and brief Summary of Reliable Chemical and other Practical Tests Which are applicable to All Brewing Waters and Materials, To Worts and To Beer, And which can be performed readily by every Brewer, (Ford, Shapland & Co., London), devoting thirty-two of the sixty page booklet to the science of brewing waters as it was known. Since then, brewing chemists have endeavored to further understand and explain all aspects of beer's principal ingredient.

The newest contribution to brewing water wisdom is Water, a comprehensive guide for brewers by two authors well known in the US Craft Brewing world, John Palmer and Colin Kaminski. Palmer previously penned How to Brew and co-authored Brewing Classic Styles for Brewers Publications. Kaminski designed more than 180 home-brewing gadgets at Beer, Beer and More Beer homebrew supply shop (Concord, California).

The book begins with chapters on brewing water overview, sources of brewing water and how to read a water report. The authors encourage brewers to "...contact the [municipal] water department at least monthly to get current information"... and..."the water department is usually happy to supply information on the Secondary Standards for brewers." Primary standards are those that the US Environmental Protection Agency (EPA) Clean Water Act for drinking water has set maximum contaminant levels, whilst Secondary Standards are those that are unregulated or merely aesthetic in nature.

Chapters 4 & 5 explain the fundamental importance and relationships between malt color, malt acidity, malt buffering capacity, liquor/grist ratios, malt mill gap settings, mash pH and residual alkalinity. The authors introduce and define the concept of "Z Residual Alkalinity" which takes into account the brewery's target mash pH (usually pH 5.2-5.6) rather than the standard pH 4.3.

Revealing a humorous side, the authors introduce Chapter 6, Controlling Alakalinity, with a tongue-in-cheek "Declaration of Non-Adherence", mimicking the US Declaration of Independence. Jocularity aside, methods of reducing brewing water alkalinity including acidification, boiling, lime softening or dilution with reverse osmosis (RO) or de-ionized (DI) water, as well as several methods to use when alkalinity needs to be increased with sodium bicarbonate, chalk, sodium or potassium hydroxide or slaked lime are discussed in detail. Chapter 7 then applies these chemistries to some six dozen different beer styles. Real brewery examples of source water treatment, brewing, bottling and boiler water requirements, and wastewater treatment scenarios are outlined in the final chapters of the book.

Since water analysis may be reported in a wide range of units, the authors have done much of the chemical unit calculation work for brewers by providing a nifty table of factors to convert between ppm and milliequivalents/litre for the important calcium, magnesium and carbonate water hardness ions.

Though at least one terrestrial and several shipboard breweries brew with distilled seawater, it is not mentioned in the book. As most futurists predict that fresh drinking water will only become more constrained by the earth's population, perhaps future works will expound on this option.

As recommended by the authors, brewers should have a basic knowledge of high school chemistry to read this book and grasp much of the science discussed within. A handy glossary and chemistry primer is also provided in the appendix to remind the reader of forgotten chemical concepts. Acidification of sparge water; ion, salt and acid calculations; and water charge balance and carbonate species distribution are also provided in appendices for those that can't get enough of brewing water chemistry. For the rest of us, this book fits the bill nicely.
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