Much of the chemical knowledge needed to understand water’s affects on brewing can often be daunting. However, words like pH, hardness, alkalinity, temporary hardness and residual alkalinity can be simplified once brewers understand the dual concepts of pH and buffers and how these two things affect enzymes. Armed with this knowledge, brewers will better equipped to read the more technical literature on how water affects brewing. Bob will give fun—but limited—discussion of chemistry that enables brewers to understand more about how variation in water types affects the brewing process.

• Speaker(s):
• Robert Hall