Water is an essential component for staying alive and one of the foundation elements in the brewing process. Written by How to Brew author John Palmer and professional brewer, Colin Kaminski, this second book in Brewers Publications’ Brewing Elements Series, Water, will take the mystery out of using water in brewing beer. Beginning with an overview on sources, quality and geography, this book will lead brewers through water’s role in the brewing process, including how to read water reports, troubleshooting, its flavor contributions and the treatment and chemistry of brewing water. A discussion of adjusting water to styles of beer, residual alkalinity, waste water treatment and research on malt color and pH are included