"Completely revised and updated."

Includes bibliographical references (pages 553-559) and index.

Sec. I. Brewing beer kits -- Brewing your first batch of beer -- Cleaning and sanitizing -- Malt and malt extract -- Brewing with beer kits and extracts -- Hops -- Yeast and fermentation -- Yeast management -- Water for extract brewing -- Brewing with a full-volume boil -- Priming, bottling, and kegging -- How to brew lager beer -- Brewing strong beers -- Brewing with fruits, vegetables, and spices -- Brewing sour beers -- Sec. II. All-grain brewing -- Understanding malted barley and adjuncts -- How the mash works -- The methods of mashing -- Extraction and yield : Or what to expect from your mash -- Getting the wort out (lautering) -- Brewing your first all-grain batch -- Residual alkalinity, malt acidity, and mash pH : Or, everything you ever wanted to know about mash pH but were afraid to ask -- Adjusting water for style : Famous brewing waters and their beers -- Sec. III. Recipes, experimenting, and troubleshooting -- Some of my favorite beer styles and recipes -- Developing your own recipes -- Is my beer ruined? -- Sec. IV. Appendices -- App. A. Using hydrometers and refractometers -- App. B. Beer color -- App. C. Beer clarity -- App. D. Building wort chillers -- App E. Lauter tun design for draining -- App. F. Lauter tun design for continuous sparging -- App. G. Brewing metallurgy -- App. H. Metric conversions -- App. I. The trouble with producing gluten-free beer.