Brewing/Focus areas

Pages needed

• 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

Contributors

• User:andbrew.downes