Hey all, I have been brewing for several years now and have been all grain brewing for about 2 years. I have a good understanding of what I am doing but I want to gain better knowledge of the process. I want to know more about strike water temperature and volume, mash thickness, Sparge water volume and temperature as well as many other things specifically related to the mash. Basically I want a more technical understanding of brewing. Does anyone have suggestions of books or other resources for this? I would like something a bit more focused and technical, unlike most of the home brewing books out there that are more general. I also am interested in taking some courses but don't want to break the bank with a $4000+ 1 week course at Siebel. Recommendations for that would also be great. Cheers
"IPA: Brewing techniques..." by Mitch Steele, "designing great beers" by Ray Daniels, and "HomeBrew Beyond the Basics" by Mike Karnowski are all great ones.
"For the love of Hops" by Stan Hieronymus, and "yeast: the practical guide to beer fermentation" are also good ones
I just graduated from the American Brewers Guild Intensive Brewing Science and Engineering Program (5.5 month program that costs between $6750 (working brewers) and $10,000 (including 5 week internship placement). In addition to the 140+ hours of lectures given by some great industry professionals, our main text books were: "Brewing" by Michael Lewis "Yeast" by Jamil / Chris White "MBAA Practical Handbook for the Specialty Brewer" Volumes 1, 2, and 3 All of which should be available on Amazon.
I'm looking into the IBS&E Working Brewers program. I work part time as a brewer & am about to head up a wild & sour beer program. How is the ABG IBS&E program? Pros & cons? Worth the $$$?
I did the working brewers program myself. Off the top of my head I'd say.... Pros: 1. Program is designed for schedule flexibility 2. Lots of great lectures that have made me a better brewer for sure 3. Resume credentials 4. They will refer you to any perspective employer in your area that contacts them looking for candidates 5. They are straight up good people who are active in the commercial brewing community (will enhance your network) 6. Goes into many aspects beyond brewing and prep's you (somewhat) for designing your own brewery (lots of engineering) Cons: 1. Engineering lectures weren't presented well 2. I think Seibel is held in a little bit of a higher regard 3. You could get 40% of the education for less than $200 by reading the text books on your own, provided you can make as much sense from them independently as you can with some very good ABG instructor lecturing 4. Videos I received were recorded in 2007, but all classes moving forward will receive videos shot this year (or 2013 maybe) so that is a non-issue for you. 5. Wait list is killer, but working brewers usually don't have to wait nearly as long (so again a non-issue for you). 6. Really not much info on sours (more an issue for you it seems)
Start here and see where it takes you. All this info is excellent and free online. http://www.homebrewtalk.com/wiki/index.php/Mash_temperatures
