From Wikibooks, open books for an open world
- A page to explain the differences between commercial brewing, microbrewing and home brewing
- A page that will outline the intention of the wikibook - to prevent editing wars between homebrewers and commercial brewers and between imperial and metric system users
- A section on malting
- More information about how yeast work
- A section on how enzymes work in malting and the mash
- A vastly expanded ingredients section, with more info on water chemistry (such as pH and the influences of each brewing salt)
- Much more chemistry. Everywhere.
Pages needing attention / rework
- Brewing/Glossary - there are still many terms that need to be added
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