Have you ever wondered how altering your water could change your homebrew?  How does a lower water pH affect your hop utilization?

Water is arguably the most critical and least understood of ingredients in brewing beer. This book helps to take the mystery out of water’s role in the brewing process and the end product. From an overview on sources, quality and geography, the book leads brewers through how to read water reports, understanding flavor contributions, and the treatment and chemistry of brewing water. It also helps you determine how to adjust your water for different beer styles.