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Homebrewing For Dummies, 2. udgave
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Homebrewing For Dummies Vital Source e-bog

Marty Nachel
(2008)
John Wiley & Sons
199,00 kr.
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Homebrewing for Dummies

Homebrewing for Dummies

Marty Nachel
(2008)
Sprog: Engelsk
John Wiley & Sons, Incorporated
196,00 kr.
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Detaljer om varen

  • 2. Udgave
  • Vital Source searchable e-book (Fixed pages)
  • Udgiver: John Wiley & Sons (Marts 2008)
  • ISBN: 9780470374160
Want to become your own brewmeister? Homebrewing For Dummies, 2nd Edition, gives you easy-to-follow, step-by-step instructions for everything from making your first “kit” beer to brewing an entire batch from scratch. Before you know it, you’ll be boiling, bottling, storing, pouring, and kegging your own frothy, delicious suds. This friendly, hands-on guide walks you through each step in the brewing process at the beginning, intermediate, and advanced levels. It fills you in on all the homebrewing basics with a comprehensive equipment list; instructions on keeping your hardware clean and sanitized; and loving descriptions of the essential beer ingredients, their roles in the brewing process, and how to select the best ingredients for you beer. You’ll also find out about additional ingredients and additives you can use to give your homebrew distinctive flavors, textures, and aromas. Discover how to: Set up your home brewery Select the best ingredients and flavorings Create your own lager, ale, and specialty beers Try your hand at cider, and even meade Brew gluten-free beer Package your beer in bottles and kegs Evaluate your beer and troubleshoot problems Take part in homebrewing competitions Become an eco-friendly brewer Homebrewing For Dummies, 2nd Edition is fully updated with the latest brewing techniques and technologies and features more than 100 winning recipes that will have your friends and neighbors singing your praises and coming back for more.
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Detaljer om varen

  • Paperback: 432 sider
  • Udgiver: John Wiley & Sons, Incorporated (Marts 2008)
  • ISBN: 9780470230626
Want to become your own brewmeister? Homebrewing For Dummies, 2nd Edition, gives you easy-to-follow, step-by-step instructions for everything from making your first "kit" beer to brewing an entire batch from scratch. Before you know it, you'll be boiling, bottling, storing, pouring, and kegging your own frothy, delicious suds.

This friendly, hands-on guide walks you through each step in the brewing process at the beginning, intermediate, and advanced levels. It fills you in on all the homebrewing basics with a comprehensive equipment list; instructions on keeping your hardware clean and sanitized; and loving descriptions of the essential beer ingredients, their roles in the brewing process, and how to select the best ingredients for you beer. You'll also find out about additional ingredients and additives you can use to give your homebrew distinctive flavors, textures, and aromas. Discover how to:

  • Set up your home brewery
  • Select the best ingredients and flavorings
  • Create your own lager, ale, and specialty beers
  • Try your hand at cider, and even meade
  • Brew gluten-free beer
  • Package your beer in bottles and kegs
  • Evaluate your beer and troubleshoot problems
  • Take part in homebrewing competitions
  • Become an eco-friendly brewer

Homebrewing For Dummies, 2nd Edition is fully updated with the latest brewing techniques and technologies and features more than 100 winning recipes that will have your friends and neighbors singing your praises and coming back for more.

Introduction 1 About This Book 2 Conventions Used in This Book 3 What You''re Not to Read 3 Foolish Assumptions 4 How This Book Is Organized 4
Part I: First Things First 4
Part II: It''s in There: The Nuts and Bolts of Beer 5
Part III: Ready, Set, Brew! 5
Part IV: Homebrew Recipes 5
Part V: Alternative Brewing 5
Part VI: Putting Your Brew to the Test 5
Part VII: The
Part of Tens 6 Icons Used in This Book 6 Where to Go from Here 7
Part I: First Things First 9
Chapter 1: Welcome to the Wonderful World of Wort 11 Homebrewers Abound! 11 All the Right Stuff 12 Gathering the equipment you need 12 Tracing the homebrewing timeline 13 Adding ingredients galore! 14 Preparing wisely 15 All done -- now what? 16
Chapter 2: Setting up your Beeraphernalia 17 Sniffing Out Sources 18 Square One: Equipment for the Beginning Brewer 19 So much equipment, so little time 19 What do I do with all these gadgets? 20 Square Two: Equipment for the Intermediate Brewer 25 Now what do I need? 25 What do these gizmos even do? 27 Square Three: Equipment for the Advanced Brewer 28 I need even more stuff? 29 What else could I possibly need another doodad for? 30
Chapter 3: Creating your own Department of Sanitation 33 No Dirty Words: Sanitation Lingo 33 Battling Bacteria (and Fungi) 34 Soaps for Suds: Cleansers and Sanitizers 35 Cleaning Up Your Act: Equipment Cleaning Practices 37 Bottle Cleanliness Is a Virtue 38
Part II: It''s in There: The Nuts and Bolts of Beer 41
Chapter 4: Malt: A Tale of Two Sources (Grain and Extract) 43 Going with Grain 43 Malting 44 Mashing 45 Mixing it up with other grains 45 Manipulating grain: Kilning and milling 46 Enjoying the Ease of Extracts 47 Graduating to other malty methods 49 Comparing liquid versus dry malt extract 50
Chapter 5: Hop Heaven 51 Seeing the Hop Flower up Close 52 Hopping with Variety 55 Selecting the Best Hops 57 Freshness is fundamental 57 Bittering potential is important too 58 Taking Note of Top Hops 60
Chapter 6: Yeast and Fermentation 63 There''s a Fungus among Us 63 The Magic of Fermentation 65 It''s cyclical 65 Factoring in fermentation variables 65 Liquid yeast versus dry yeast: A foamenting debate 67 Propagating yeast 69 Yeast energizers and nutrients 71 Considering Alcohol Content 71 ABV versus ABW 71 N/A (nonalcoholic) beer is n/a (not achievable) 72
Chapter 7: On the Water Front 73 H2OH: Understanding How Water Chemistry Affects Your Homebrew 74 Something Is in the Water 74 pHundamentals of pH balance 75 Antibacterial agents 75 Hard facts, fluid concepts 76 Mineral ions 77 Trace metals 78 Buying Brew-Friendly Bottled Water 78
Chapter 8: Adjuncts and Flavorings 81 Adjuncts: Sugar, Sugar Aw, Honey, Honey 82 Flavoring Your Brew with Flavorings 84 Funky flavorings: The exotic and the esoteric 85 Herbs and spice and everything nice 87
Chapter 9: Making Your Brew Bionic: Additives, Preservatives, Finings, and Clarifiers 91 To Add and Preserve 92 A Little Clarification, Please 93 The Acid Test 96
Part III: Ready, Set, Brew! 97
Chapter 10: Beginner Brewing Directions 99 Gathering the Tools You Need 100 Brewing Your First Batch 101 Taking Hydrometer Readings 104 Brewing day reading 104 Prebottling reading 104
Chapter 11: Intermediate Brewing Directions 107 Taking Control of Your Beer 107 Fooling Around with Ingredients 108 Grain and strain 108 Hop to it 109 Yeasty beasties 110 Conditioning for Better Beer 111 Secondary fermentation 111 Tertiary fermentation 115
Chapter 12: Homebrewing Directions for the Serious Beer Geek 117 Yes, We Have No Potatoes: Mashing Procedures 118 Three important variables 118 Gimme some water: Simplified water treatment for mashing 119 And then there were three: Mashing types 120 The aftermash or mash-out 122 Easing into Mashing with a Partial Mash 124 Going All Out with All-Grain Brewing 128 Increasing Your Batch Size 131 Harvest Time: Reusing Your Yeast 133
Chapter 13: Bottling your Brew 135 Picking Out Bottles 135 Ready, Set, Bottle! 136 Tanks a Lot! Bottling Kegged Beer 142 Carbon-aid: Sharing kegged beer in plastic bottles 142 Counterintelligence: Flowing from keg to bottle for competition 143 A Primer on Priming 144 Getting ready to prime 144 Deciding which and how much primer to use 145 Exploring alternative primers 146 Crowning Achievements 147
Chapter 14: Kegging: Bottling''s Big Brother 149 Roll Out the Barrel: Buying Your Kegging Equipment 149 Getting Your Keg Up and Flowing 151 Clean ''em out and fill ''em up: Sanitizing and racking procedures 151 Making bubbles: Carbonating procedures 154 Enjoying Your Brew: Tapping and Lapping Procedures 156
Part IV: Homebrew Recipes 157
Chapter 15: Ale Recipes 159 Extra Special/Strong Bitter (E.S.B.) (8-c) 160 Irish Red Ale (9-d) 162 Strong Scotch Ale (9-e) 164 American Pale Ale (10-a) 166 American Amber Ale (10-b) 168 American Brown Ale (10-c) 170 Northern English Brown Ale (11-c) 172 Brown Porter (12-a) 174 Robust Porter (12-b) 176 Baltic Porter (12-c) 178 Dry Stout (13-a) 180 Sweet Stout (13-b) 182 Foreign-Style Stout (13-d) 184 Imperial Stout (13-f) 186 English India Pale Ale (IPA) (14-a) 188 American India Pale Ale (IPA) (14-b) 190 Imperial India Pale Ale (IPA) (14-c) 192 White (Wit) (16-a) 194 Belgian Pale Ale (16-b) 196 Dubbel (18-b) 198 Tripel (18-c) 200 Belgian Golden Strong Ale (18-d) 202 Belgian Dark Strong Ale (18-e) 204 Old Ale (19-a) 206 English-Style Barley Wine (19-b) 208 Fun Label Ideas 210
Chapter 16: Lager Recipes 211 American Premium Lager (1-c) 212 Münchner-Style Helles (1-d) 214 Dortmunder/European-Style Export (1-e) 216 Bohemian-Style Pilsener (2-b) 218 Märzen/Oktoberfest (3-b) 220 American Dark Lager (4-a) 222 Munich Dunkel (4-b) 224 German-Style Helles Bock/Maibock (5-a) 226 Traditional Bock (5-b) 228 Doppelbock (5-c) 230 Fun Label Ideas 232
Chapter 17: Mixed-Style Recipes 233 Cream Ale (6-a) 234 Blonde Ale (6-b) 236 American Wheat (6-d) 238 California Common Beer (7-b) 240 Düsseldorfer-Style Altbier (7-c) 242 Weizen/Weissbier (15-a) 244 Dunkelweizen (15-b) 246 Weizenbock (15-c) 248 Fruit Beer (20) 250 Herb, Spice, and Vegetable Beer (21-a) 252 Christmas/Winter/Specialty Spiced Beer (21-b) 254 Smoked Beer (22-b) 256 Wood-Aged Beer (22-c) 258 Specialty Beer (23) 260 Fun Label Ideas 262
Part V: Alternative Brewing 263
Chapter 18: In-Cider Information 265 Exploring the Cider Option 265 Comparing apples to apples 266 Sorting cider styles 267 Making Cider 269 Cider Considerations: Recipes 270 Common Cider (27-a) 270 New England-Style Cider (28-a) 271 Specialty Cider (28-d) 272
Chapter 19: A Meading of the Minds 273 Mulling Over the Mead Option 273 The honey bunch: Appreciating honey 273 The honey-brew list: Mead styles 275 Sweet Success: Making Magnificent Mead 277 Choosing your honey 278 Mead-iocre? Not! Fermenting your Mead 278 I Mead a Drink: Mead Recipes 280 Traditional Mead (24-a) 280 Open Category Mead (26-c) 281 Pyment (grape melomel) (25-b) 282
Chapter 20: Going Green: Being an Eco-Friendly Homebrewer 283 Brewing Green Beer: It''s Not Just for St. Patrick''s Day Anymore 283 Reduce 284 Reuse 285 Recycle 286 Organically Speaking 286 Why use organic ingredients? 287 Tracking the trend 288 Certifiably nuts: Determining what''s really organic 289
Chapter 21: Gluten-Free Brewing 293 Getting to Know Gluten 293 From Intolerant to Tolerable: Brewing Gluten-Free Beer at Home 294 Readying your equipment 294 Substituting safe ingredients 294 Brewing gluten-free beers from all grain 296 Last, but not yeast 297
Part VI: Putting your Brew to the Test 299
Chapter 22: Storing and Pouring 301 Storing Your Suds 301 How do I store it? 302 Where do I store it? 302 How long do I store it? 303 Pouring Procedures 303 Out of the bottle. 303
.
.
. and into the glass 304 Dirty Deeds: Cleaning Beer Glassware 307 Storing Your Steins 308
Chapter 23: You can''t Judge a Bock by its Cover: Evaluating Beer 309 Tuning In to Your Beer 309 Evaluating One Sense at a Time 310 The nose knows 311 Seeing is beer-lieving 313 In good taste 314 From Observations to Reflections 317 Relaying the Results: Homebrew Lingo, Jargon, and Vernacular 317
Chapter 24
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